Dry-farmed pre-Phylloxera bush vines of Monastrell and Garnacha Tintorera, planted in 1912. Blended with 25-30-year-old Syrah trellised vines grown at 850-950 metres using organic farming practices. Up here soils are extremely poor and calcareous. Hand harvesting, and selection at the winery, with each variety vinified separately in small tanks, then blended, before being aged for 15 months in new French oak barrels. A soft filtration and bottling and bottle-aged for at least 36 months in the cellar before release.
