Monastrell 85% Syrah 15%
Manual harvest in boxes of 20kg. Despalillado of 83% of the grapes (With grain without breaking) and the remaining 17% is left the scrape and the whole cluster. It spontaneously breeds with indigenous yeasts. Minimal sulphurous addition to protect wort. Fermentation range between 22 and 27º, in order to preserve the fruit and not over-extract tannins. Two reassembling or bazuqueos daily, with the minimum aeration possible. Fermentation-maceration for 20 days. Pneumatic press and 2 week rest to decant fat lees. Barrel racking, with fine lees, where it does the malolactic fermentation in a natural way. 4 months aging in French oak barrels with 3 years of use, so that the wood does not mark the wine too much. Packed at the end of the waning moon, unfiltered.
Pale red and violet reflections. On the nose it shows a good intensity, it has lactic, smoky notes and abundant fresh red fruit. In the mouth it is very fruity although what dominates most is the aging. The acidity is good and has a sweet tooth. Good wine although perhaps still lacking in the bottle. Promise.