- 60% Tempranillo
- 20% Garnacha,
- 20% Cabernet Sauvignon
- 13.5% alcohol
The grapes are sourced from hillside vineyards in the village of Paniza, grown at 2,300 feet. The soils are a combination of schist, chalk, loam and red clay. After crushing and de-stemming, the grape macerates for 15 days and fermentation takes place at controlled temperature in stainless steel tanks with several rackings per day. After malolactic fermentation coupage is completed; the wine is decanted and transferred to American and French oak barrels for 6 months aging, then filtered and bottled for release.
Notes: Cherry color with brick-red and garnet shades. Bouquet of dried fruit, vanilla and toasted notes. An expressive wine with excellent balance between fruit and oak.