GRAPE: 70% Monastrell – 20% Garnacha Tintorera – 10% Syrah
VINEYARDS: 850-900 metres above sea level, 50-60 years old vines in dry vines, organic farming methods, nutrient-poor soils composed of sand and limestone, low rainfall.
AGEING: 9 months in fine-grained, medium toasted French Allier barrels (500 L), second and third year.
VINIFICATION: Manual harvest from mid-October onwards. Cold pre-maceration of the wine and skins for 3 days to give the final wine more colour, freshness and fruity aromas. Alcoholic fermentation lasts around 8 days at a controlled temperature of 27ºC, then remains with the skins for 7 days, with gentle daily pumping over to extract the fine tannins. The malolactic fermentation is carried out in the same stainless steel tanks receiving a gentle bâtonnage stirring its fine lees for 2 months which gives the wine more volume and elegance. After this, the wine is racked by gravity and aged for a further 9 months in 500 litre medium toasted fine grain French oak Allier barrels.
Intense cherry colour with hints of crimson. Aromas of ripe black fruits of the forest with hints of sultanas, a soft and elegant subtle touch of vanilla, spicy hints, and light hints of Mediterranean scrubland. Full-bodied
medium/high on the palate with elegant fine tannins very well integrated with the
wood, long on the palate, with a silky finish along with the characteristic sweet touch of the Monastrell and light floral flavour of the Syrah.
A medium-bodied red wine with good acidity, this sweet wine can be drunk on its own or accompanied by tapas, risottos, rice dishes, roasts, grilled or fried foods, grilled red meats, cured meats (ham, chorizo, etc.) and semi-cured cheeses.
It is recommended to serve at 16-18º C.