The grapes are hand harvested during the third week of September, in boxes of 15 kilos to allow the grapes to enter to the winery in the best condition. The selection table at the entrance of the winery ensures maximum quality, and after a delicate de-stemming, the grapes enter the stainless steel tanks where fermentation takes place at a controlled temperature of 24ºC.
Aging is in French oak barrels for three months. The first two months malolactic fermentation takes place.
It has a rich cherry red color. The intense nose is balanced between the ripe fruit of the Garnacha and the contribution of the barrel, with smoked and spiced notes. In the mouth it’s friendly, enveloping, with a sense of roundness and volume with a finish marked by ripe fruit.