Production:
Co-fermentation of Garnacha and Sumoll from a young vine planted in licorella (black slate) soil. 10 days of skin fermentation, followed by a small portion of whole-bunch fermentation, followed by pressing. Aged for 9 months in stainless steel. A red wine with sweet aromas of fresh red fruit, melon, apple, and sweets.

Tasting Notes: The palate reveals all its freshness thanks to the Sumoll. It has vibrant acidity and a very sweet mid-palate. Despite its freshness and ease of drinking, it has a good structure thanks to the tannins and a mineral finish.