Grapes are all harvested by hand using 20kg boxes respecting the times according to the
variety and the terroir. Before entering the winery the grapes are chilled to 4ºC for 24
hours. After destemming (leaving a 25% of whole bunches), the grapes enter to different
types of tanks (stainless, concrete and wood) where maceration takes place and
spontaneous fermentation with wild yeast begins. Post ferment, part of the wine
(Garnatxa) passes to 5.000 litre foudres for aging during 15 months, and the rest
completes malolactic fermentation and aging in 500 and 600 litre French and
Austrian oak barrels during 24 months.
A lively intense colour with a claret body and bright ruby-red rim. Aromas of black fruit and spices are accompanied by a stony minerality. Full-bodied in the mouth with flavours of deliciously ripe fruit and smooth tannins. Fruity and toasted notes enrichen the structure and natural complexity of the old vines. Displaying a full and rounded sensation, it is a perfect wine for accompanying all kinds of grilled meat.
