GRAPES70 % Tempranillo, 20 % Garnacha, 7 % Mazuelo and 3% Graciano.
SOILTerraces of tertiary clay-calcareous soil.
VINIFICATIONFermentation with indigenous yeast in oak vats. Aged for 26 months in casks made from oak specially selected from our cooperage. Before bottling the wine is fined with fresh egg whites. Once bottled it will undergo a process of rounding off in the bottle for twelve months in our cellars.
You can find good, even depth of colour with purple glints right in the heart of the glass without the least sign of oxidation.
Its nose preserves the character which defines this harvest: the fruit a rung below the dominant ripeness which mingles with hints of liqueurs which you can only find in this wine and not in the rest of the range from the same vintage.
The tertiary aromas come through in the form of leather and very faint hints of cloves and mountain herbs.
It is on the palate that it reveals its greatest strengths: fruit you can almost chew, soft, silky tannin, a good level of acidity and infinite mineral nuances. The synergy of these sensations creates a really powerful impact on the taster.
The features detected in direct olfaction are repeated in retro-olfaction, but almost in reverse order.
The fruit, now a little riper, comes to the fore, the spices from the oak and the mountain herbs rise to the same level and the hints of liqueur disappear.
While it is already a more than satisfactory, it needs some time in the bottle for its aromas and flavours. A little patience will be richly rewarded.