Garnacha, Tempranillo and Cariñena sourced from 40 to 50 year-old bush vines. The grapes were handpicked in the morning, then cold-soaked prior to fermentation for 96 hours at 43º F to extract color, fruit and flavor. Fermentation took 8 days in stainless steel tanks at 82º F; the wine stayed on the lees up to 20 days. Tempranillo and Cariñena aged for 24 months in French oak barrels; Garnacha aged for 24 months in American oak barrels of 225-liters. After blending, the wine spends an additional 36 months in bottle.
“A glass-coating opaque purple color, it has greater density and grip than the Reserva cuvée as well as layers of ripe, sweet fruit with great balance.” – 91 points, Wine Advocate (2005 vintage)