Garnacha

Sourced from 30–35-year-old bush vines in the mountainous municipality of Ainzón, at the foothills of the Moncayo Mountain, these high-altitude vineyards (600+ m) are planted on stony, calcareous clay soils (canto rodado). The wine is fermented and matured in concrete for 12 months, and bottled unfiltered to preserve its natural character and expression.

Medium ruby red in colour, the wine shows a perfumed nose of red fruits and dried raspberry, layered with floral notes of lavender and hints of liquorice. Secondary aromas of Mediterranean herbs, including thyme and rosemary, add further complexity.