The process begins with a meticulous double hand selection of grape bunches. After full de-stemming, the must undergoes both pre-fermentation cold soak and post-fermentation maceration to enhance color and complexity.
Fermentation is carried out by indigenous yeasts at a controlled 25°C, followed by gentle pressing via a manual vertical press. Malolactic conversion occurs in the barrel, after which the wine is aged for 445 days (over 14 months) in lightly toasted French oak. The wine is then naturally filtered by gravity before bottling.
 
The deep ink red colour of the wine is matched by the potent aromas of ripe fruit and flowers, violets, plums, and herbs. In the mouth, it's powerful but enchanting with notes of liquored cherries, cacao, leather, and herbs. Tannic but very well balanced and smooth. 
 
Vintage: 2019 Variety: 100% Garnacha Tintorera Origin: Quintanar de la Orden, Castilla-La Mancha
1,850 bottles per year