Garnacha grown on alluvial soils in the foothills of the Moncayo mountain. Grapes are harvested in the first half of October. Temperature controlled fermentation between 22ºC and 25ºC, in stainless steel, with a 15 day maceration period.
Aromas of ripe black fruits. The palate is soft and easy-drinking with cassis, plum, bramble and cherry characters backed by fresh acidity and supple tannins.
Great with roast meats and bbqs.