Manually harvested in individual small crates to protect the grapes followed by a strict quality process control at the bodega.
- Monastrell: Cool maceration for a minimum of 21 days precedes a further 16 months ageing in 500 L new French oak barrels.
- Cabernet Sauvignon: Grapes de-stemmed rather than crushed and fermented in 500 litre barrels of new French oak. Then aged a further 16 months in smaller (225 L) French oak barrels.
Inky, cherry in colour, bursting with black fruit. Mineral and spices on the nose and well balanced and smooth on the palette. Full bodied and fleshy in the mouth with pronounced tannins and a strong finish.