Village wine made from four vineyards located in the highlands around San Vicente, at an altitude of 500m and above, from different sites and soils: La Canoca, Camino de Ribas, San Martín and El Bardallo. Tempranillo, 20% Grenache and a small percentage of Viura. Manual harvest. 100% destemmed; all the plots are made separately, then blended to bottle. Ageing is in used 300L barrels for around ten months in the medieval cellar of San Vicente’s Castle Davalillo. Bottled in November the year after harvest.
Cherry tree boughs, vital, purple fruits, boysenberry, juniper, olive leaves, river silt, warm dry spices, really nicely modulated tannin and fructose, mid weight without heft, savoury but alert. Front loaded with tannin and then releases like spring water.