After harvest, the grapes underwent cold soak maceration and fermentation for 16 days, followed by malolactic fermentation. Aged for 10 months in French and American oak barrels.
The final blend is 70% Monastrell (70 year old vines) and 30% Cabernet Sauvignon (32 year old vines). The colour is deep and intense. The aroma shows off rich black fruit, wrapped around roasted coffee and chocolate notes. Medium to full-bodied with dusty tannins, good balance and a long elegant finish.