Production
Produced from a blend of Tempranillo, Garnacha and Graciano grapes selected from a dozen exceptional plots in the Sierra de Yerga mountains - ranging from remote vineyards on the hillsides near Quel to the Gatún peak. After hand-harvesting the bunches are transported to the winery and placed in cool storage before undergoing selection. This is followed by maceration, fermentation and racking over a period of 12 days. The wine is then transferred to oak for malolactic fermentation, and is aged for 12 months in new French oak before bottling.
Tasting notes
Lifted, youthful berry and black cherry aromas with vanilla notes and a touch of liquorice. The palate is taut and fresh with fine, concentrated damson and redcurrant fruit and a dark chocolate twist backed by firm but ripe tannins and subtle, spicy oak on the long, mineral finish.
Food match
A wine worthy of a rib-eye steak
