Notes from the producer

The robust old-vine Grenache grapes were left to fully mature in the vineyard before being crushed and combined with fermented and drained Tempranillo skins. They were then fermented with selected yeast for one week. After fermentation, the selected tanks were topped off and closed for another week to allow for extended maceration prior to pressing. A carefully measured amount of Tempranillo and Malbec was added to enhance complexity and fruit expression. The wines were then racked, filtered, and transferred to a mix of older French oak hogsheads, where they remained for 24 months. Afterward, the wine was blended, filtered, and bottled under screwcap to preserve freshness and authenticity.