Sourced from the village of Aguarón, the vines are planted at the highest altitudes between 2,000-2,800 feet in the north-facing Algairén Mountain range. The average age of the vines is 40 years old, planted in a surface layer of stone and gravel, with a clay subsoil. Significant thermal variation in late October results in slow ripening with concentrated fruit and color. The grapes were hand-picked from bush vines in the early morning hours, then cold-soaked for 96 hours to preserve freshness and extract color and rich, fruity flavors. The process also supports a more robust texture. Primary fermentation took place over 8 days, followed by a 15-20 day maceration and a full malolactic barrel fermentation. The wine aged 5 months in 225-Liter French and American oak barrels.
“Plush and expansive in the mouth, offering sweet black raspberry and cherry-vanilla flavors braced by zesty acidity. Finishes smooth and long, with lingering smokiness and very good energy.” – 90 points, Stephen Tanzer (2011 Vintage)