GRAPE: 100% Garnacha Tintorera
VINEYARDS: 900 metres above sea level. Dry-farmed goblet vines about 80 years old with ungrafted rootstock. Organic agriculture, nutrient-poor soils composed of stone covered with limestone slabs with very little rainfall throughout the year.
Type of barrel: 300 litre medium long roast fine grain French Allier.
VINIFICATION: The grapes are harvested by hand from mid-October onwards. Once the grapes are in the tank, they remain for about 3 days performing a cold pre maceration to give the wine more colour, freshness and aromas controlled at about 28 degrees, then remains together with the skins for about 5 days performing soft daily pumping over for the extraction of fine tannins. Malolactic fermentation is carried out in the same stainless steel tanks receiving a gentle bâtonnage stirring its fine lees for 3 months, which gives the wine more volume and elegance.
After this, the wine is racked by gravity and aged for a further 14 months in medium-long toasted French Allier oak barrels of about 300 litres.
Intense cherry colour with crimson tones. Aromas of
ripe black fruits with hints of sultanas and plums, surrounded by subtle and deep touches of vanilla, cinnamon, clove and coconut. Slight hints of rosemary and undergrowth.
Full-bodied in the mouth, with powerful yet elegant tannins, highly integrated with new oak. Very persistent aftertaste, with a long passage through the mouth, with a silky and deep finish where the wood appears well marked and the flavour of long ageing clearly differentiated with hints of very ripe plum from the Garnacha Tintorera.
Risottos, rice dishes, roasts, grilled red meats, cured meats and semi-cured cheeses.
It is recommended to serve at 16-18º C.