A Mediterranean pearl organically produced from the hills of Hoya de Torres, at an altitude of 900 meters, in southeastern Spain.
Terroir, method of production and maturation: The vines grow in a calcareous soil consisting of sand and stone. The vines, which are about 30 years old, grow at an altitude of 900 meters on the north-facing slopes. Most vines are ungrafted. The vineyards are worked by hand and using organic methods. The yeast strains used in fermentation are promoted from our own nurseries. Fermentation in steel tanks and aging for 6 months in French oak barrels.
Use: For winter stews and Mediterranean spicy dishes.
Description: A full-bodied wine, whose spicy and ripe fruitiness is refreshed by the fresh acidity and finely divided tannins created by the orchards to the north and the high location.