Each grape variety, Monastrell, Syrah, Merlot, Cabernet Sauvignon and Tintorera are harvested on its best ripening moment, selecting them manually on the vineyard in cases of 15 kg. Back in the winery, the best bunches are selected over the sorting table and subsequently destemmed with no pressing on a small destemmer. The juice and the skins are pumped directly into 500 liters oak barrels whose heads lids have been removed, being an artisanal treatment highly control. The maceration and fermentation will be made in these same barrels within 12 to 17 days depending on the grape variety. Manual punching down. Soft pneumatic pressing. Natural malolactic fermentation and aging in the same French and American oak barrels where fermentation has been made. 20 months in new French and American oak barrels.
Deep dark garnet red. Complex balsamic, spices and mineral on a fruity background (ripe plum and red wild berries). Tasty on the palate, with good acidity and great tannins, with sweet cocoa hints in a long elegant finish.