“Rich blackberries and black olives on the nose with hints of dried red fruit, wild herbs and Christmas spices. Full-bodied and quite generous with sweet blackberries, coated by firm and polished tannins. Dark and flavorful with a supple texture and a fruity and warming finish. Garnacha. Drink or hold.” James Suckling
94pts. Guíapeñin; 92pts. Jeb Dunnuck
Garnacha de Aragón
Traditional dry farmed viticulture. Practicing organic
Hand harvested in small baskets. Destemmed whole berries are transferred to 3,000L stainless steel temperature-controlled open vats. Fermentation is starts with a pied de cuve, and maceration lasts for no longer than eight days. Very gentle vertical basket press for eight hours.
Yes. Malolactic fermentation begins spontaneously in 500L & 600L puncheons and demi-muids (50% new, 50% second, third, fourth use).
Maturation Mode & Time:
18 months in barrel, 50% new, 50% second and third use.