10% Mandó, 15% Monastrell, 75% Garnacha Tintorera grown at 600 metres. De-stemmed, 12 days maceration, fermentation in stainless, 4 months in clay.
It's all bright, buzzy and electric-energetic, with neat-petite barberry/pomegranate in red dirt. Light cherry sweetness settles into the savoury spread of earthen tannin, and dotted with soft, dry earthen spices. Beautifully balanced on fine natural acid. Incredible wine for the money, it's light, savoury, interesting, and stylish.