Grapes hand-vaged in early September, vinified in lagoons with foot treads. Fermentation took place over 6 days in the lagar with indigenous yeasts. An 18-month internship followed.

In the first contact the aroma shows itself as a classic wine resembling a vintage. Firm and deep, it reveals longevity with a load of aromas such as cistus, lavender, rosemary, eucalyptus and many others that become evident during the aeration, demonstrating a great complexity. Once again it confirms its profile showing a remarkable balance between volume and fruit, with an elegant, long and persistent finish.