Made entirely of estate fruit, this wine comes from 40 year old vines with north-facing orientation to produce freshness and red fruit focus on the nose. The vineyard also practices sustainable viticulture. Minimal intervention is used in the winemaking process. Fermentation takes place with native yeast/microbe and natural ML occurs in stainless steel tanks. The wine is then aged for 12 months in French oak barrels, some of which are new.
(aged for a year in new and used French oak barrels): Opaque ruby. Fresh red berries, allspice and a touch of cola on the fragrant nose. Juicy raspberry and bitter cherry flavors unfold slowly, picking up a smoky element on the back half. The raspberry and spice qualities cling on a very long, focused, subtly tannic finish. This fruit came from a single north-facing vineyard of 40-year-old vines that produced roughly 20 hectoliters per hectare in 2013. 2018 – 2022 Central Spain: Tempranillo and Beyond