GRAPE VARIETIES: Tempranillo 35%, Merlot 35%, Syrah 20%, Cabernet Sauvignon 10%.
The estate is divided into separate vineyards. The grapes for this wine are grown on the Torresa-les and Montesa vineyards.
Vines are trained on wires using a trellised system at a height of 1.8m, and are pruned to leave a single spur, this form of pruning is known as ‘cordon unilateral royat’. There are 4115 vines per ha. producing less 1kg of fruit per plant.
From the second to the fourth week of September. Night harvest between midnight and 8am. Grapes are hand selected at the winery.
Cold pre fermentation maceration for 48 hours. Traditional fermentation at a temperature of less than 25ºC followed by a further maceration for eight days. The malolactic fermentation takes places in ‘tinajas’ and French oak barrels following which the wines from the three varietals are blended together.
Aged on its lees in ‘tinajas’, oak barrels with a capacity of 16000 L, and new French oak barrels for eight months.
Bright cherry colour with violet tones.
Medium intense aromas of ripe red berry fruit and spice aromas reflecting the complexity and quality of each wine.
Smooth and well balanced with rich flavours of red berry fruit, spices, well integrated with a touch of oak and a long finish.
IDEALLY SERVED AT A TEMPERATURE OF 18ºC.