The Monastrell grapes for this wine come from 40-year old parcels of estate vineyards. Shallow, chalky soils on a bed of limestone and rock, combined with an arid climate, produce the low yields required for wine of this complexity. After harvesting, the grapes are macerated for 25 days, and then pressed and aged for 12 months in French oak barrels.
Powerful aromas of baked strawberry, blackberry and a hint of chocolate. Spice and cedar are layered with juicy ripe plum. Full, ripe fruit and supple tannins balanced by fresh acidity. A complex wine with great appeal, concentration and length.