GRAPE: 70% Monastrell – 30% Syrah
VINEYARDS: Located at an altitude of 750-850 metres above sea level, goblet trained vines, 30-35 years old, organic farming methods, soils poor in nutrients and rich in limestone, low rainfall.
AGEING: 3-4 months in fine grain American and French Allier barrels of medium toast (300 L).
VINIFICATION: Harvest begins on 15 September, spontaneous fermentation with a gradual increase in temperature to 29º C to obtain a good colour followed by a gradual decrease to 23º C to preserve the primary aroma of the fruit, racking by gravity and storage in barrels for 3-4 months.
Elegant, silky and very fruity red wine. Perfect harmony between tannin, fruit and oak. Long, fruity and persistent finish.
Due to its unique profile, it is a wine that invites you to discover, ideal as an aperitif or with grilled dishes, roasts, red meats, cured meats, semi-cured cheeses, rice and pasta.
It is recommended to serve at 16-18º C.