Growing areaGrapes are sourced from 11 hectares of a single-vineyard known as ́La Solana ́. The vineyard has sandy loam soils and southwest exposure. Bush vines with low yields, approximately just 800 kilograms per hectare. VinificationTraditional fermentation with ambient yeast in underground stone vats. Temperature control and part of whole bunches. Malocatic fermentation takes place in fudres. AgingThe wine was aged for 20 months in fudres of 5.000 and 500 litres. Grape Varieties100% Monastrell from ungrafted old vines planted in 1942.Alc: 15%Ph: 3.54Total acidity: 4.678.267 bottles and 280 magnus were produced.Bottled in June 2023The Wine Advocate Robert Parker scores:2021: 99 points2020: 100 points2019: 97 points2018: 97 points2017: 99 points
