- Garnacha, Pinot Noir.
Alcoholic and malolactic fermentation in stainless steel tanks. Calcareous clay soils. Grapes from two small plots: 0.7 ha of Pinot Noir and 0.5 ha of Garnacha, both at 750 m altitude in the province of Valencia. The Pinot Noir is directly pressed to obtain the best quality, freshness and finesse must, and then fermented at 14º. The Garnacha undergoes a cold pre-fermentation maceration and subsequent fermentation in a 6,500 litre vat. After 2 months, the two wines are blended and then bottled. A thirst-quenching wine, light, fresh, with intense and harmonious fruity flavours. Contains sulphites.