GRAPE: 50% Monastrell (ecológica) – 50% Syrah (ecológica)
VINEYARDS: 750-850 metres above sea level, dry-farmed goblet vines and trellised vines, 30-35 years old. Organic agriculture, soils poor in nutrients and rich in limestone, low rainfall.
AGEING: 4-6 months in American and French Allier barrels of fine grain and medium toast (300 L).
VINIFICATION: Manual and machine harvest from 15 September, spontaneous fermentation with a gradual increase in temperature to 29ºC to obtain a good colour, then a gradual decrease to 23ºC to conserve the primary aromas of the fruit. Gravity racking, ageing for 4-6 months in barrels.
Ripe red cherries, raspberries, crushed blueberries, red plums and a touch of vanilla on the nose. Medium-bodied and deep in colour with fine, well-integrated tannins, lingering on the palate with a silky fruit finish.
Enjoy this very silky red on its own or with grilled, roasted or fried dishes, roasted red meats, rice and pasta dishes, cured meats (ham, chorizo, etc.) and semi-cured cheeses.
It is recommended to serve at 16-18º C.