Production
The grapes are sourced from Borsao's oldest vines, up to 60 years old, planted on uneven clay and limestone soils in the Alto Moncayo - at an altitude of 600-700 metres. Yields are less than four and a half tons per hectare. Temperature-controlled fermentation in stainless steel (25-30ºC) with 20-25 days maceration on skins. Maturation for 5 months in new French oak barriques.
Tasting notes
Intense bouquet of mature red fruits with floral notes, typical of the best Garnachas. The palate is rich and well-structured with masses of bramble and ripe strawberry fruit and warm vanilla and liquorice spice. Tannins are supple but evident and the finish is big, generous and long.
Food match
Roast or grilled red meats.
