Manual harvesting of the Monastrell with special bunch selection to bring acidity, structure and vivacity. The Syrah grapes are picked by mechanical harvester. The two varieties are vinified separately, with a pre-fermentation cold soak (16ºC) lasting 4 days, followed by a temperature-controlled alcoholic fermentation at 24ºC for 6 days, before the wine is run off its skins. The malolactic fermentation is done using selected bacterial strains
A very deep cherry-red colour. The nose reveals plenty of red berry and black fruit aromas with cherry, black plum, strawberry and dates coming to the fore. On the palate, red berry fruit and sweet black fruit come through well, together with dried figs and dates. The wines lively acidity brings magnificent balance.