Made exclusively from low-yielding, old vine Bobal fruit grown in the area known as ‘Medio Dia’ - where the soil is chalk/clay with little organic content. This, together with long hours of sunshine, and large variations between day and night temperatures, result in very low, yet high quality, yields. The grapes are destemmed and gently pressed followed by a long maceration at controlled temperature. Malolactic fermentation takes place, and then the wine is aged in new American and French ‘Allier’ barrels for eight months.
Aromas of forest fruit together with notes of toffee and vanilla. The palate is complex and structured, with more blackberry and plum characters, smooth tannins, a touch of mocha and a long finish.
Drink with roast lamb or beef dishes.