​​Fermentation & Ageing: ​
The grapes undergo a process of maceration at 8 ° C for 5 days to extract all the flavours of the Garnacha and the soil it came from. It is fermented in concrete tanks of 25,000 kgs at a temperature of 25-30 º C. After the fermentation the grapes pass through the skin maceration for 20 days, from there they undergo the malolactic fermentation in new oak barrels which were treated to one year of roasting M +. There the wine rests for another eight months.

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Packed in cases of 6 and 12 bottles.​

Grape variety: Garnacha (AKA: Grenache)
14,5% vol.​​

Winemaker's notes: 

A purple-coloured effort with a nose of cedar, spice box, kirsch, and cranberry. Medium-bodied, with a solid core of fruit, good depth, and light tannins.

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Service suggestions:

It pairs well with full bodied dishes, with sirloin, lamb, roasted suckling pig and risottos. Serve at 6ºC

​Video Recommendation:

​Awards: ​
​| Gold Medal - Berliner Wein Trophy 2014; vintage 2012

​| Silver Medal - Dallas Morning News & TEXSOM Wine Competition 2014; vintage 2012

​| Gold Medal - 91 points - Los Angeles International Wine Competition 2013; vintage 2010

| Silver Medal - International Wine Challenge 2013; vintage 2010

| Silver Medal - Mundus Vini 2013

| 88 points - R. Parker's The Wine Advocate - Issue 203, October 2012

| Gold Medal - Berliner Wein Trophy February 2012;​ vintage 2010​
| Gold Medal - Monde Selection 2012;
   vintage 2010