VARIETAL: 85% Monastrell, 10% Syrah, 5% Cabernet Sauvignon.
Monastrell from 50-year-old vines. Dry farmed.
WINEMAKER: Gabriel Martinez
VINEYARD: Canada del Cerro Blanco. Sedimentary soils rich in broken rock.
VINIFICATION: Fermentation takes an average of 17 days and is done in small tanks loaded by gravity without crushing the grapes. The cap is worked by hand with regular push-downs
AGING: The wine spends 5 months in selected fine grain French (70%) and American (30%) oak barrels. A combination of large and small barrels (300 and 225 liters) is used to minimize the oak influence. The wine is only minimally filtered.
TASTING NOTES: Bright violet. Fragrant dark berries and spice on the nose. Smooth and balanced.