Grapes are all harvested by hand using 18Kg boxes respecting the times according to the variety and the terroir. Before entering the winery the grapes are chilled to 4ºC for 24 hours. After destemming (leaving a 25% of whole bunches), the grapes enter to different types of tanks (stainless, concrete and wood) where maceration takes place and spontaneous fermentation with wild yeast begins. Post ferment, the Garnatxa Peluda passes to 2,500 liter foudres, Syrah completes malolactic fermentation and aging in 600L barrels and Garnatxa Negra rest in 500L barrels, all aged for 12 months.
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.
