"Dark cherry base with a deep red finish. Subtle aromatic herbs, fennel & eucalyptus, with bold ripe red fruit. Full bodied, with fine silky tannins. Moving to a creamy toasted, balsamic finish. Pairs well with grilled red meats, roast beef & tuna steak. Desserts such as quince jelly with cheese or chocolate fondant."
The fusion of old Monastrell vines from the side of the Cabezo de la Sal mountain, producing very few grapes, combined with the fresh fruit character of Tempranillo & the concentration of Merlot. Coming together to make a full bodied yet balanced wine. Throughout the cold winter, the wine rests in concrete tanks that are almost a century old, where they take shape & mature. 4 months in new French oak barrels give it toasted cocoa quality. A complex, elegant wine in memory of the winemakers from whom they inherited the passion for their land.
Organic - Sustainable - Vegan - Vegetarian