GRAPE: 25% Monastrell – 25% Garnacha Tintorera – 25% Tempranillo – 25% Syrah

D.O.P.: ALMANSA

VINEYARDS: 750-950 metres above sea level, pre-Phylloxera vines 65-90 years old of Monastrell, Garnacha Tintorera and Tempranillo in goblet-trained vines. Trellised Syrah vines. Organic farming methods, soils poor in nutrients and rich in limestone, low rainfall.

AGEING: 14 months in fine-grained, medium-toasted French Allier barrels (500 L).

VINIFICATION: Tempranillo grapes are harvested in the second week of September, Garnacha Tintorera and Syrah in late September and Monastrell in the third week of October.
The grapes for this wine are selected from the best plots on our private estates, harvested by hand to achieve a higher concentration of tannins at the optimum moment of phenolic ripening for each variety. Maceration for 22 days at 29°C with manual pumping over of the young wine. After several rackings, the wine undergoes a manual bâtonnage once a month after malolactic fermentation. The four varieties are then blended and aged in fine-grained, medium-toasted French Allier barrels for up to 14 months. The wine is then bottled unfiltered to age for a minimum of 18 months.