The Monastrell is harvested on the best ripening moment, selecting the bunches 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. Handmade pumping over in small 4000 liters stainless steel vats. A control average temperature between 24º - 28º fermentation with the native yeast and maceration with the skins during 15 days. Soft pneumatic pressing. Natural malolactic fermentation. 16 months in French (30%) and American (70%) oak barrels.
Dark and shiny garnet red, on the nose it showcase intense ripe red fruit aromas perfectly assembled with elegant spices (cocoa and tobacco). On the palate is unctuous, meaty and well structured. A rich fruitiness and pleasant acidity harmoniously embody the toasted notes and round sweet tannins in a long, silky ending.