Garnacha grown on alluvial soils in the foothills of the Moncayo mountain. Grapes are typically harvested in the first two weeks of October. Temperature controlled fermentation takes place in stainless steel at 22ºC - 25ºC, with a 15 day maceration period.
Bright juicy plum and blackberry aromas. The palate is soft and approachable with cassis, plum, bramble and cherry characters. Supple tannins create an appealing finish.
Drink with slow-cooked belly pork, or perhaps chorizo with chickpeas (as recommended by Sommelier Wine Awards judge Martin Lam).
Sommelier Wine Awards 2018