100% Garnacha. After de-stemming and crushing the grapes, theyare cold macerated for 36 hours to extract the maximum fruit aromaspossible. The must is then gravity bled and fined through naturaldecantation, also at low temperature, before undergoing alcoholicfermentation. This is done at 14ºC over 14 days, followed by a post-fermentation maceration on the lees. Finally, the wine is racked anddecanted in sealed concrete deposits, whereupon it is ready forfiltering and bottling.

• Colour: Pale pink body, translucent with greyish hues at the edges.

• Nose: Prominence of fruit aromas of strawberry and ripe banana, withcitrus notes in the back- ground.

• Palate: The first impression is freshness and intensity, although theacidity gradually smoothes out as the wine passes through themouth and gives way to a mixture of fruitiness followed by a pleasantbitter note but silky feel that balances it all out.

• Food pairing: Pairs well with fresh salads and vegetables, grilled fish,young cheeses, seafood and shellfish.