Manual selection of grapes. Fermentation at low temperature, with part of the stems and uncrushed grapes, with
several days of maceration. Malolactic fermentation takes place spontaneously. Ageing is carried out in French barrels of different sizes and uses for a minimum of 14 months. Natural clarification in the barrels themselves and subsequent light filtering prior to bottling.
In view, lively, bright and deep, with medium-high depth. In the nose, intense and ripe, with a certain spicy touch,
Typical of the Garnacha grapes of the area: notes of black liquorice fruit and well-integrated perfumed wood. Tasty and sweet on the palate, with a certain mineral touch, well-integrated sweet tannins, certain vegetal nuances that cleanse the mouth and a long, balanced finish, with clean, fresh wood.