Production
From Garnacha grown on poor, stony soils in the foothills of the Moncayo mountain, with a small proportion of Tempranillo added. Fermentation in stainless steel tanks at a controlled temperature between 22 and 26C with 7 to 12 days maceration.
Tasting notes
Fresh, ripe red berry aromas lead to a juicy fruit palate with hints of spice, light tannins and balanced acidity.
Food match
Perfect with nachos, pizza and pasta.






