Grapes harvested by hand then de-stemmed and stored in small stainless steel tanks. Fermentation at 26ºC. Pumped over three times a day for 20 minutes with delestage at mid fermentation to increase extraction of colour and extract of the skins. The wine is bled after 7 days of fermentation, before alcoholic fermentation has ended. Malolactic fermentation in the tank with the presence of oxygen, simulating malolactic fermentation in the barrel. Ageing for 6 months in 2nd and 3rd year French oak barrels.
Dark picota cherry colour with violet reflections. Its aroma begins with Garnatxa’s strong varietal character in a landscape of ripe fruit, plums and figs against a mineral backdrop and slight hints of dry grass. On opening, the freshness increases, driven by notes of black fruit, cranberries and red fruit jam on a back palate of flint and light toasted flavours of the barrel. On the palate it is a powerful wine, dominated by the sweetness of Garnatxa which gives it great breadth on the palate and refreshed by the acidity that extends the perception of fructose in a long finish. Warmth and freshness are intertwined in a wine with contrasts due to the sensation of great extract and mildness of Garnatxa.