Syrah was planted over 16 years ago in the foothills of the Moncayo, 600-700m above sea level. The vines take full advantage of their position - limestone soil, sun and the Cierzo wind which blows from the north-west to freshen the grapes. The grapes are macerated for 4-5 days, and then fermentation takes place for 15-20 days in stainless steel tanks at controlled temperatures. 60% remains in stainless steel, whilst the other 40% matures in new American oak for 12 months.
Intense aromas of rpe black fruits, sweet blackcurrant with hints of coffee and warm vanilla. The palate has wild blackberries, toasty oak and black pepper notes - rich and powerful yet with good balancing acidity and a long serious finish.
Typically serve with roasted and grilled lamb or beef, but can also good with pork belly and duck.