Production:
Cabernet Sauvignon, Syrah, Sumoll, and Garnacha, destemmed and fermented for a week on skins before pressing with light daily pump-overs. After pressing, it is blended with an old-vine Xarello, fermented for 3 weeks on skins. Aged for 7 months in a 1200-liter French oak foudre.

Tasting Notes:
This is a powerful yet fresh wine. It has good concentration, aromas of red and black fruit, spices like black pepper, and some typical French oak perfumes such as vanilla and coconut. On the palate, it is a medium-bodied wine, very persistent with subtle and elegant tannins and a surprising final acidity.