GRAPE: Tempranilllo 99% and Garnacha 1%


Manual destemming Spontaneous alcoholic fermentation of the whole grain in a stainless steel tank with a capacity of 1 500 litres To finish the process, the grapes are stomped and two gentle daily pump overs are carried out just to wet the hat a little After 14 days of vatting, pressing was carried out The wine remained two days in stainless steel tanks so that the coarse lees could decant It was then racked into second and third use French oak barrels where it underwent malolactic fermentation All movements of the wine were carried out by gravity, no pumps were used at any time


Harmonious elegant and very perfumed Medium bodied with very fine and balanced tannins Red with a smooth texture and medium acidity

FOOD PAIRING: Red meats Grilled meats roast duck oriental cuisine spicy food pizza, Serrano ham cheeses wild mushrooms or roasted red peppers stuffed with soft goat’s cheese



  • 94 Points by Robert Parker ( Wine Advocate), Vntg 2019.
  • 92 Points by Robert Parker ( Wine Advocate), Vntg 2018.
  • 95 Tim Atkin, vntg 2019.

Tech Sheet:

PRODUCER: Our goal is to produce unique wines from our families’ vineyards with the utmost respect for their terroir and the concept of the harvester and his traditional winery. For this we want to personally pamper the grapes and be fully in contact with the process in the winery from the harvest to the marketing of the wine, something that is complicated on larger scales.