Vineyards & Viticulture
Vineyards over 50 years old in sandy soils, utilizing 100% native yeast.

Harvest
We carry out a precise and selective night harvest per plot. Harvesting in cool conditions helps us to preserve the aromas. The location of our winery within the estate favors a quality result since a minimum amount of time elapses from the time the grapes are in the vineyard until they reach the protected tank.

Winemaking Process
The winemaking process includes three different types of fermentation. One with 25% of grapes with stems and medium maceration in stainless steel tanks, other at low temperature (15ºC) with short maceration time, and the third made traditionally. After malolactic fermentation all wines are aged in barrel for 6 months and foudre for at least another 6 months.

Tasting Notes
Aromas of dark cherries, potpourri, dried thyme, graphite and flowers. Medium-to full-bodied with juicy and refined tannins. Fruity, with a chocolate note coming through on the palate. Fleshy and textured.

Food Pairing
Red meats and game. Braised & Slow-Cooked Dishes like beef stew with root vegetables and herbs. Paella, tapas, Manchego cheese or grilled barbecue.