The organically-grown Monastrell grapes are selected from vineyards in the Alicante region of eastern Spain. After destemming the grapes are gently pressed and undergo temperature-controlled fermentation at 26ºC with selected yeasts. Malolactic fermentation takes place in stainless steel.

Pronounced dark fruit aromas with spicy notes. The palate has ripe blackcurrant and plum characters, savoury notes and hints of black pepper. Supple tannins add grip and complexity, with fresh acidity on the finish.