Parotet is 80% Mandó, with some Monastrell. Spontaneous indigenous yeast fermentation in stainless, 20 days maceration before racking for malolactic and ageing on lees in amphorae. 14 months underground in clay gives earthen grip in a mature and open tannin profile without any wood reducing its freshness. 'Parotet' is Valenciana for dragonfly.
Older vines means even deeper red-earthy characters: beets and cranberry with a touch of game and clovey spice, yet Parotet remains in the floral-energetic world of its little sisters. Elegant and balanced, it is savoury with nice sweet acid freshening gentle spicy tannin roundness. Working easily around the tannin, it's a wine of gentle movement back-and-forth, up-down, in-and-out. Mid-weight with tonnes of character, genuinely interesting, and delicious.