Variety

Garnacha (33%), Sauvignon Blanc (35%), Viura (20%), Maturana (6%) y Tempranillo (6%).

Vineyards

Proprietary vineyards located in San Vicente de la Sonsierra. Environmentally integrated viticulture with the ut- most respect to ‘terroir’, following the biorhythms of the plant. Organic Fertilization.

Winemaking

MACERATION: All white varieties during 2 days then incorporated to the red must after 1 week to remain in contact with skins for 72 hours.
FERMENTATION: Controlled at 16 ºC with autochthonous yeast selected from our own vineyards.
STABILIZATION: Cold stabilized

Tasting notes

Salmon colour, clean and bright. Fragrant nose with fresh berries (raspberries) and pomegranates, with light aniseed notes on a mineral background. The palate is vibrant and crisp with fresh acidity bathed in fruit. An exuberant and inspiring wine.

Drinking temperatures: 8 °C