Monastrell from a 40-year-old vineyard. Family plot located in the
Valley of the Aceniche at 850 meters above sea level. Clay-limestone soil with boulder presence. Northeast facing slope.
Selected and manual harvest in boxes of 15 kg.
Slowly ferment naturally from the yeasts present in the skin of the grape and scrape work at a temperature that reaches a maximum of 24-25ºC without the need for cold control since when fermenting slowly does not produce much heat.
Aging: 6 months in barrels of R. French Allier 400 l.
Very light filtration. You can see some sediments in the bottle due to their natural vinification.
Bottling Date January 23, 2019.