Predominantly made from very old Monastrell grapes (some 75 year old vines!) and the addition of Cabernet Sauvignon and Syrah. Maceration and fermentation takes place in small, stainless steel vats . Further aging of around 18 months takes place in a careful selection of the best French and American new oak barriques. Earthy, spicy Monastrell, offering a mouthful of black fruit, a persistent perfume of earth and spice and a tangy touch of balsamic.