Garnacha grapes reach their ideal maturity for picking during the first week of October. The grapes are harvested early in the morning to prevent the fruit from heating up. The grapes are delivered within an hour of picking to the winery and placed in stainless steel tanks. The grapes will ferment for 10 days at temperatures between 18 and 28°C at the very end. After a few weeks of maceration, the wine is separated from the skins into another tank to be naturally purified by gravity.
Deep cherry colour of medium to high saturation with a violet rim. Elegant aromas of young, fresh red fruits. On the palate the wine is full-bodied and rounded, with soft tannins, but fresh and aromatic. The balance of alcohol and acidity makes this wine drinkable on its own.