GRAPE: 70% Monastrell – 30% Syrah

D.O.P.: ALMANSA

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.