Vineyards over 50 years old. Yields of less than 1kg per bush. Situated on clay-iron and very arid, stony soils with less than 300 litres of rainfall per square metre per year, at an altitude of 600 m and located on the slopes of the Iberian Ridge, near its highest peak: El Moncayo.
Traditional method. Cold maceration for 48 hours to obtain more fresh fruit. Fermentation at 26°C with temperature control. Maceration for fifteen days is carried out, and once the desired results are achieved, pressed and pressed. Aging in Bordeaux casks made of American and French oak for 8 months. Aging is carried out for six months in bottle before its release.
Cherry red colour with hints of ochre due to ageing, clean.
Intense, varietal aromas of very ripe red fruits, shrubs and some mineral tones with light roast and spice from the blending of different woods.
Soft, broad, fleshy, harmonious and structured flavour, rich in nuances, very balanced, with a very long aftertaste. Emphasises the concentration and softness of the tannins obtained when the grapes are fully ripe.