Wine made from organic vineyards. Manual harvest in 15 kg boxes and a strict selection of grapes in the vineyard. The grapes are then refrigerated in a cold room for a few hours to obtain aromatic precursors. Then they are destemmed and go into a long maceration with the skins, pumping-over the must to extract the coloring matter from skins, while it ferments. It is then gently pressed and finally malolactic fermentation is carried out. Aged for 6 month in oak barrels from France and Central Europe and at least 12 months settled in bottle.
Aged red wine made of 100% Monastrell . Limited production, 1.867 bottles. With an alcohol content of 12% vol.