Plots of century-old vines, planted at an altitude of between 750 m and 850 m, with a transitional schist - granitic soil, poor and rugged, which demonstrate a surprising acidity.

Fresh grapes at their ideal maturation point, picked by hand and subject to a careful hand selection. Destemming and crushing on foot in a granite mill, where it fermented using indigenous yeasts. At the end of fermentation, the wine was transferred to French oak barrels where it aged for 16 months.

Intense ruby heart. Complex, rich and intense aroma: notes of cistus, resin, eucalyptus, cloves and fresh red fruit (currant and cherry). In the mouth, great texture and volume, wrapped in a fresh and mineral acidity.