Winemaking and Aging.
Fermentation took place at 25 degrees celsius in stainless steel deposits, macerating for 14 days. Aged for 5 months in French oak barrels.
Harvested manually during the third week of October. This harvest took place following a hot summer and favourable autumn for maturation.
The wild Garnacha from the Moncayo is a surprising wine due to its roundness and youth. This wine expresses all the qualities of the garnacha variety from this area of the Valle del Ebro as a result of its aging for 5 months in new French oak barrels. It is a fresh and fruity wine with a sweet tannin structure capable of satisfying enthusiasts of this variety, which is slowly re-gaining its former presence.
Vineyards located in a watershed area, on the north face of the Moncayo. Soils are rocky with a high percentage of slate and pebbles.