Harvested by hand and collected in small 20-kg boxes at the best moment for each variety and vineyard. Grapes are cooled to 4ºC for 24 hours before the production process begins. The best grapes are selected in the sorting table before destemmed and put into different kinds of deposits – wood, stainless steel and concrete – to macerate and begin the fermentation spontaneosly with wild yeast. Part of the wine (Garnatxa) is then transferred to a 5,000-litre Austrian oak foudre for 15 months of aging while the rest completes the malolactic fermentation process and ages for 24 months in 500 and 600 L of French and Austrian oak barrels.
A lively intense colour with a claret body and bright ruby-red rim. Aromas of black fruit and spices are accompanied by a stony minerality. Full-bodied in the mouth with flavours of deliciously ripe fruit and smooth tannins. Fruity and toasted notes enrichen the structure and natural complexity of the old vines. Displaying a full and rounded sensation, it is a perfect wine for accompanying all kinds of grilled meat.
