History and tradition define this wine made exclusively from Monastrell organic grapes, the indigenous variety of the zone, from the oldest vines.

For such a special wine we have selected vineyards without irrigation, more than 45 years old. When every bunch of grapes reaches its optimum stage of ripeness, the grapes pass through a very soft de-stemming and crushing process. 

The temperature is maintained at 22ºC during the first days of fermentation in stainless steel tanks and afterwards it is increased to 28ºC until the alcoholic fermentation is finished.

The lower temperature preserves flavours of fresh fruits, while the following higher temperatures helps to maximize intensity of the colour and extraction of ripe tannins.