The grapes are grown on 70-year old vines originally planted in El Portillo vineyard by Ángel’s (the owner) grandfather. Grown organically, the vines produce a limited yield of 2,000 kg per hectare. The grapes are manually harvested and fermented using natural yeast in 3,000-litre stainless-steel vats where they are left with their skins for 20-25 days before pressing. The run-off from the press is discarded and the wine is aged for 20 months in new French oak barrels.
Dark ruby in colour with exotic perfumes of blackberries, plumb jam, cola, spices, incense, and oak. Fruity aromas on an exuberate palate with good depth combine with species to give rise to pleasant acidity. It enters the mouth with confidence, leaving behind smoky, spicy notes. Ready to drink, this silky wine is the perfect match with barbequed or roast lamb on a fine autumn day.