Vineyards & Viticulture
Vines between 20 and 50 years old in white clay and sandy soils from selected plots. We use 100% native yeasts and maintain a permanent vegetation cover on 50% of the surface.

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 specific plots selected for this wine have low yields. Each variety is processed separately, fermenting in stainless steel tanks with temperature-controlled systems. We use native yeasts and adjust the length of the maceration process according to the grape variety and soil type.

Ageing
After malolactic fermentation, the wines are aged in French oak barrels for at least 12 months, afterwards blend in made.

Tasting Notes
Plenty of cherries, bramble fruit and hints of vanilla, mineral and oregano. Medium-bodied with snappy acidity. Crunchy and juicy with redcurrants and red cherries. Delicious, with a creamy edge in the finish.

Food Pairing
Grilled lamb, roast beef and beef tenderloin. Spanish meatballs or bolognese pasta. Goes perfectly with aged manchego or blue cheese.