60% Monastrell, 30% Cabernet Sauvignon, 10% Syrah/Jumilla: Produced from low-yielding, old vine
Monastrell – plus additional Cabernet Sauvignon and Syrah. All planted at around 700m altitude. Fermented in small, 5 ton, tanks followed by malolactic fermentation in French and American oak barrels. The separate wines are aged for 18 months, then blended.