Varieties:

Garnacha y Viura.

Ageing:

Four years in Bordeaux barrels followed by bottle aging. The Quebus petraea oak comes from specially selected forests in France and Eastern Europe; most of the oak is first-use, although some second-use barrels were also included.

Harvest:

Manual, in a single day, on October 11.

Vineyard:

Old bush-trained vineyards located on clay-iron terraces in the Upper Najerilla region at high altitude, on the slopes of the Sierra de la Demanda mountains and facing north.

Winemaking:

Maceration for between 24 and 48 hours at low temperatures, around 10ºC. The tank is then bled, naturally extracting a bright pink must, which ferments at 16ºC for around 20 days in steel tanks.

Alcohol content:

13% Vol.

Colour:

Salmon-colored with coppery notes and great intensity. Its high tonality stands out due to the prolonged passage of time, and it also shows certain gray tones at the rim.

Nose:

It stands out for its fragrant and silky essence, which is very unique and full of character. Floral and soapy notes predominate, along with fruitier tones of grapefruit and orange peel. In addition, notes of vanilla and hay are blended into the aromatic matrix, resulting in a wine with a marked personality.

Palate:

It has a broad entry, with very good balance on the palate, where ethereal sensations are the common denominator. With great length, it is a wine that exudes subtlety and elegance.