Red wine made from very old vines of low production. Grapes of the variety Grenache selected by hand, grain by grain, using tables of selection by vibration and weight. Uva destemmed grapes without crushing macerated in stainless steel tanks with temperature control and long intracellular fermentations. The musts are pumped up naturally by gravity, using the submerged hat as an aid in the preparation. A pneumatic press is used for the nal extraction of the wine, and then it is transferred to new French oak barrels where it undergoes malolactic fermentation.
The ageing phase lasts 14 months in new French oak barrels.
Intense oral notes and red fruits, with great complexity and harmony of nuances. In the mouth it is unctuous, elegant, enveloping and has a great expression with a long and mineral lingering on the palate.