GARNACHA

SOIL

Clay loam

VINIFICATION

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 and 9 months in new French oak 300 liter barrels.

ALCOHOL CONTENT

14.0º

serviNG TEMPERATURE

16 ºC

TASTING NOTES

Attractive red ruby colour. Mountain wine with a powerful terroir expression. Fine cherry aromas red rose flowers, thyme, and gentle spicy notes. In the palate shows elegant and fresh, wide with gentle tannins, and attractive and long finish