High-altitude Mediterranean red from Almansa/Manchuela fruit, mostly Garnacha Tintorera with Moravia Agria, raised in concrete for freshness and texture.
The must is fermented in open-top, 5,200 litre concrete fermenters with 30% whole bunches, undergoes a 14 day maceration, and then is aged for 8 months in thesame concrete tanks. Wine is neither fined nor filtered. Small doses of sulphur are used. The nose displays ripe red fruit, floral notes, and minerality. On the palate there is bright acidity, good structure, body and power. Finishes long and is highly enjoyable.
