Grapes were hand-picked. Partial fermentation for 10 days at controlled temperature 25 ºC on its wild yeasts. Cap plunging (pigeage), no pumps. Wines racked by gravity to the lower storey concrete vats were they finished the alcoholic fermentation and undergo malolactic conversion. Wine kept in concrete for a natural fining and stabilisation. Bottled by gravity with a minimum filtration.
Deep and attractive red colour with a purple rim. Mountain wine with a powerful terroir expression. Intense black fruit, thyme, rosemary and scrubland notes. In the palate shows long, very fresh, wide and savory, with a gentle structure and attractive texture.
2016 - 88 points Robert Parker Wine Advocate