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The harvest: This year 2018, has been marked by a spring and summer a little outside normal in terms of climate. However, our irrigation system and the special conditions near El Moncayo and the Ebro river offered a favourable situation allowing optimum bunches and high quality. The harvest started as normal on September 5th, progressing in a staggered way according to the grape varieties that were mature and the requirements that we demand for each wine to which they are destined; for the harvest, there were some rainy days that slowed the process, but without any novelty affecting evolution. A fairly normal timing, compared to the previous year, which started two weeks earlier. The yield of approx. 6.500 kilograms per hectare guaranteed powerful wines, which then allowed fora good ageing.
Vinification: The first careful grape selection is in the vineyard. Upon entering the winemaking cellar, the grapes again undergo a manual selection on a sorting table before being cold macerated at 5ºC for 24 hours. The grapes are then de-stemmed, crushed and fermented at a controlled temperature of 25-28ºC in small French oak casks, followed by a lengthy maceration.
The ageing: The wine undergoes malolactic fermentation naturally in new 225 litre French oak barrels and is then further aged for 14 months. The wine restsanother 18 months in the bottle.
Tasting notes
Colour: Deep layers of ripe, cherry colour.
Nose: Complex, deep intensity, with great fruit intensity (blueberry, blackcurrant), cocoaand plenty of mineral notes.
Palate: Excellent structure. Well managed ripe, grippy but silky tannins and a supple mouthfeel with an earthy and pleasantly spicy finish.
Food pairing: Steak, roasted meats, stews and game dishes of all types, cured cheesesand even chocolate and desserts