Grape variety: Garnacha

The terroirs, very rich in lime, sit on very peculiar sized limestone rocks that drain water very easily.

In the deep subsoil (minimum 3 metres below the surface) there are subterranean water currents adding the perfect level of humidity decisive for a slow ripening of the grapes and to withstand the usual high temperatures.

A small destemmer strips the grapes from selected bunches and are left, whole and uncrushed, in cold maceration for four days - to obtain fruit freshness and colour - in tanks previously sown with selected commercial yeasts.  The alcoholic fermentation under controlled temperature starts on day 5. Later on, the winemaker devats, micro-oxigenates and once decanted, the wine is transferred into used barrels to begin the malolactic fermentation.

The wine is kept on fine lees for its protection and to keep the freshness of the fruit.

Bottled in January 2021.

Alcohol by volume: 14,0%