Varieties: 60% bobal, 40% rainfed tempranillo and glass formation.
Vineyard age: 35 years.
Soil: Sand and boulder.
Elaboration:
Manual harvest in boxes of 18 kg.
In Tempranillo, it is fermented with the whole grape without destemming, that is, carbonic maceration is carried out, and it is left to ferment for 10 days and then it is pressed.
The bobal is destemmed, squeezed and fermented in contact with the skins for 3 days. Then it is pressed and fermentation ends in a stainless steel tank.
Once the fermentations have finished, they are assembled and aged in a 2000-liter stainless steel tank for 5 months.
Unclarified, unfiltered, no added sulfites.
Tasting note:
VIEW: low layer red and purple tones.
SMELL: floral aromas dominated by violet and herbaceous like hay, also purple fruit like currants.
TASTE: direct entry of ripe red fruit, intense mid palate with pleasant tannins and a long aftertaste of ripe red fruit.
