GRAPE: 100% Monastrell
VINEYARDS: 700-800 metres above sea level, 35-45 year old dry vines planted in cool, sandy soils to obtain a wine with sweeter tannins while maintaining the fruit on the palate, poor soils with low rainfall, organic and sustainable farming practices.
HARVESTING: Manual harvest during the first week of October, selecting the best small bunches at optimum ripeness.
AGEING: 6 months in fine-grained, medium-toasted French Allier barrels (300L).
VINIFICATION: Total maceration for 3 weeks, 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.
Medium body with deep red colour, good balance, structured and good acidity, distinctive aromas of black plums, blueberries, blackberries, liquorice, sassafras and white pepper, silky on the palate with layers of subtle fruit and spice, polished and firm tannins and a lingering finish on the palate.
Enjoy this award-winning wine on its own or with tapas, grilled, roasted or fried dishes, grilled red meats, cured meats (ham, chorizo, etc.) and semi-cured and cured cheeses.
It is recommended to serve at 16-18º C.