Production
The Tempranillo grapes are hand-harvested from sustainable, organically-cultivated vineyards in October. They are fermented with wild yeasts in temperature-controlled concrete tanks (of which a main component is cement). The wine also undergoes spontaneous malolactic fermentation - it naturally throws a sediment and is unfiltered. It is then aged in concrete for 2 and a half years.
Tasting notes
Aromas of dark bramble fruits. The palate is complex with wild blackberry and plum characters, hints of black pepper, elegant and rounded with fine tannins. The finish is long with balanced acidity.
Food match
Roast pork or lamb cutlets, or pair with a vegetable tagine.
