70% Tempranillo, 20% Garnacha, 7% Mazuelo and 3% Graciano.
GEOLOGY AND SOIL
Terraces of the tertiary clay-lime areas.
Fermentation with indigenous yeast in oak tanks. Aging for 26 months in barrels made with selected oaks in our cooperage. Before bottling, the wine is clarified with fresh egg white. Once in the bottle it will undergo a refining process for at least twelve months in our cellar.
We find ourselves with one of those vintages that are kind from the beginning without detracting from its capacity for storage.
These wines are surprising because of their flavour from the beginning, the apparently precociousness in the integration of the tannins, the freshness of their “Atlantic” descriptors which are interwoven with the maturity of the “Mediterranean” character.
As far as the descriptors are concerned, we find fruit in season, but not raisins, mainly fruit and plum, we continue with balsams, especially liquorice and mint, and right at the end, spices of the type pepper, clove and vanilla are left to glimpse. In retro-olfaction, spices such as tobacco and vanilla gain whole. Then flow lactic notes, very subtle, and noble leathers. Everything is in perfect harmony and integration. The mouth is kind, there is sweetness of fine lees, pastries and noble tannin.