Tempranillo 95%, Garnacha 3%, Viura 2% from their own vineyards in Cenicero with an average of 50 years.
Traditional production from a grape selection of our own vineyards with an average of 50 years carrying out the carbonic maceration. Subsequent traditional barefoot pressing and manually pressed with a hand (arbour) press. The wine will end up in malolactic fermentation in 9th century oak vats from between 7,000 and 10,000 litres of capacity situated in a 15th century cave, where it settles for 5 months until it is bottled.
Cherry red color with purple hues. Nose highlights aromas of black fruit and flowers, with light notes of citrus. In the mouth it is tasty and smooth and well balanced, with a good body and a long finish.
Serve between 14º to 16º C