From several microplots (Otsaka of 0.2 hectares, Valdillerzo of 0.25 hectares and Karatea of 0.22 hectares) of old dry land vines cultivated in glass, 445 and 650 meters above sea level. Calcareous clay soils. 100% Garnacha.

They destem 50% of the grapes on a background of whole bunches. Alcoholic fermentation takes place in stainless steel tanks with indigenous yeasts and with daily manual tapping. Manual pressing and transfer to a stainless steel tank, where malolactic fermentation takes place. Aged for 9 months in old French oak barrels. Without filtering or clarifying.

Production: 1,423 bottles.