60% Garnacha Tintorera (Alicante Bouschet) & 40% Monastrell from 20-40 year-old vines.
Raúl Pérez guides the project as oenologist, with none other than José Ángel Martínez from Envínate in place as winemaker. This is made with natural alcoholic fermentation and malolactic fermentation, followed with ageing in old oak foudres over eight months.
Riuch ripe, with Mediterranean deep forest spices and blackberries, hints of black liquorice, graphite and spices.