Garnacha grown on alluvial soils in the foothills of the Moncayo mountain. Grapes are typically harvested in the first two weeks of October. Temperature controlled fermentation takes place in stainless steel at 22ºC - 25ºC, with a 15 day maceration period.
Bright plum and berry fruit aromas. The palate is rich and welcoming with ripe cassis and bramble characters and soft, approachable tannins on the finish.
Drink with slow-cooked belly pork, or perhaps chorizo with chickpeas (as recommended by Sommelier Wine Awards judge Martin Lam).