VINEYARD INFORMATION

Estates AG 34-116, VI 48-38 and CA 3-30, located between 450 and 600 m. altitude. Gravely soil thoroughly covered with pebbles. Yield never surpassed 1.5 kg. per vine.
Harvest Date: all three varieties were harvested during the early morning of: Tempranillo 09-oct-06, Cabernet Sauvignon 16-oct-06 and Syrah 19-oct-06.

WINEMAKING

We first researched in detail the grapes of our oldest vineyards, and we finally selected those from we wich we obtained the best results over the last vintages. Sloped hills with poor soils where the vines literally subsist, consequently giving berries of great concentration and intensity.
Fermentation started with a period of 4 days with the grapes resting at 6ºC. and then fermentation takes place at 26ºC. Once the fermentation finished the wine stayed "sur-lees" from 15 to 20 days to extract the grapes potential to the utmost. After this stage the wine went through full malolactic barrel fermentation and was later aged 9 months in French,American and Navarre oak barrels.
There was a crucial and last selection from the best barrels, from which we prepared the final "coupage". We valued and respected the wine resulted in the barrels so we decided not to stabilize nor filter it.

WINEMAKER'S COMMENTS

It is a bright wine showing a very deep cherry color. It reveals a nose with ripen red fruits and berries coming along with a release of balsamic and licorice aroma once the wine gets in contact with the oxygen. It ends up with a smooth,spicy and toasted finish. In mouth it starts with a gentle attack, but potent at the same time,with great intensity,gradually inundating our mouth with flavours of different chocolates,tobaccos and very ripen fruits with a consistent structure and symmetry.
All the ripen fruits bouquet merge in perfect harmony with the toasted,spicy and oak-vanilla aromas. Fruits, cacao and some toasted flavours emerge again with great persistence on retronasal,lingering with varying aromas and surprising sensations.