60% Tempranillo, 30% Garnacha, and 10% Viura from 4ha to 20- to 100-year old head-trained vines spread across eight vineyards on iron-rich sandstone soils with pockets of mari. Each parcel is vinified separately. Grapes are foot-trodden with 20% whole cluster, native yeast formations, 10-12 days macerations with gentle punchdowns, in open stainless steel tanks of various sizes. The wines are aged individually in large barrels and foudres for 8 months before blending in concrete tanks, where the finished wine harmonizes for 2 months before bottling with a light filtration.Â
