|Tasting||Ruby red colour with medium depth and violet-shaded rim. An intense bouquet of fresh fruity aromas with hints of eucalyptus and liquorice. It becomes a powerful wine in mouth; with savoury tannins in the initial attack on the palate, an unctuous sensation in mid-palate and a lingering and fresh aftertaste.|
|Variety||80% Monastrell – 20%Syrah.|
|Ageing||12 months in French oak; 40% in 500 litre barrels and 60% in wooden vats.|
|Age of Vineyards||Syrah 16 years – Monastrell 40 years.|
|Soil||Stony limestone, poor in organic matter.
Monastrell Suelo profundo de base caliza con canto rodado y grava de aluviones.
Syrah Deep limestone soil with pebbles and alluvium..
|Harvest Season||From 20 September for Syrah until 13 October for the last Monastrell.|
|Vinification||Hand-picked in 15 kg boxes. Sorted in the vineyard and on a sorting table before entering the winery. Partially destemmed and pressed. Gravity-fed tank filling.
In 100 hl stainless steel tanks under controlled temperature. Fermentation with its own indigenous yeast with cap immersion or pigeage, and returned with a peristaltic pump. Macerated for 15 days. Malolactic fermentation in stainless steel tanks.
93 points. Peñín’s Guide. The Best Wines from Spain.