Production
Produced from 20-40 year old, low-yielding vines, planted on stony clay and limestone soils in the Alto Moncayo at 500-700 metres. Predominantly Grenache, with Syrah and a dash of Mazuelo - each variety undergoes temperature-controlled fermentation in stainless steel separately, with around 15 days maceration on skins. The wine is then aged for 10 months in 90% French and 10% American oak barriques.
Tasting notes
Pronounced ripe red fruit aromas with a hint of vanilla and a lightly herbal note. The palate is full and well-structured with bramble and berry fruit alongside toasty notes and sweet spice. This is a juicy, rich style of red wine but with a really fresh vibrancy with bright strawberry fruit characters, round silky tannins and balancing acidity, to drive a long finish.
Food match
Roast or grilled red meats, hearty sausage or lentil casseroles.
