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Slate/quartzite soils. 10–15 days temperature-controlled fermentation (to a maximum of 28° C), 15 days post-fermentation maceration. Aged for 14 months in French oak (50% new).
Grapes
60% Cariñena, 40% Garnacha (average age 60 years). Picked: September 20–October 20, 2002.
Tasting Notes
Aroma: Intense fruits, minerals, flowers, spices and oak. Taste: Plum and wild berries with licorice and spice; warm and earthy with fine tannins and a delicate structure.
