En Escensia is the result of natural raisin making from Monastrell grapes. Overmaturing of the vine, without any other type of oak rot intervening. The result is a concentration of the sugars and the acids, without changing its balance. A singular phenomenon which can only be seen in plots of old vines, of low yield, with very specific exposition.
Tasting of dark cherry colour. It has an intense, extravagant nose, dominated by aromas of dried fruits, sweet quince, dried apricots, fig bread. When it breathes, minty nuances of mint, bergamot, eucalyptus and delicious pips of dark chocolate appear. On the palate the adjective which best defines it is oiliness. A sweet wine, vivacious, with surprising acidity. At no point is the wine overly sweet, although it does leave a long chocolatey finish. An authentic tribute for the most elaborate desserts.