Aging

6 months in French, U.S. and Central European oak barrels and a minimum of 6 months in bottle.

"La Muela" area, Bobal, bush trained (50 years). Garnacha, 25 years. Syrah, 15 years

750 metres.

Stony, Clay-limestone

After carefully monitoring the ripening process, we classify the plots and determine the best time to harvest. Hand harvesting at night in mid and late September (Syrah and Bobal respectively) and early October (Cabernet Sauvignon).

Each grape variety and each plot are vinified according to their phenolic potential. Pre-fermentation maceration (6-8°C) for 3 days. The duration of maceration-fermentation (25°C) varies depending on the plot and harvest (8-12 days). After a first racking to remove the gross lees, the must is micro-oxygenated and undergoes malolactic fermentation in stainless steel.

Natural, without aggressive filtration treatments or stabilization.

Meat stews, small game, red meat and all kinds of grilled meat, oily fish, spicy dishes, cheeses.