60 year-old traditionally (Gobelet) conducted Bobal vines in Tornel region, 750 m high on clay-limestone soil. Once maceration at 8°C is completed, a slow and steady fermentation begins over the following days. Afterward, the wine is separated from its coarse lees to undergo malolactic fermentation in French and American oak barrels. After ageing for 12 months in barrels, it is bottled and left to rest for at least 12 months for a fine and rounded finish. Cardinal red garnet colour and medium-high intensity. Some toasted, spices and coffee bouquet with mineral hints, typical from its terroir with balsamic notes of the Mediterranean forest herbs and underbrush and a final reminiscence of ripe berries. It is a full and silky on the palate, with some acidity which balances the overall taste.
