Vineyard characteristics:

• Varieties: 60% bobal, 40% rainfed tempranillo and glass formation.
• Vineyard age: 35 years.
• Soil: Sand and boulder.

• 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.

• 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.