The vineyards are situated at an altitude of 650m, in the Albaida valley on an east-facing hillside. Sustainable viticulture. Sandy soil with sufficient coarse elements originating from the geological limestone formation. 60-year-old vines in goblet style. Very low yield of 1 kg per vine or 8 hl per hectare.
Monastrell
Selection of the grapes in the vineyard during the harvest in 15kg crates. The grapes are cooled at 4°C for 24 hours. Fermentation in 1,000L wooden vats. Racking is done manually. Total duration of fermentation and maceration 26 to 34 days. Press wine is not used. Wood aging in a selection of exclusively new 225L French oak barrels for 18 months.