The fusion of old Monastrell vines from the side of the Cabezo de la Sal mountain, producing very few grapes, combined with the fresh fruit character of Tempranillo & the concentration of Merlot. Coming together to make a full bodied yet balanced wine. Throughout the cold winter, the wine rests in concrete tanks that are almost a century old, where they take shape & mature. 4 months in new French oak barrels give it toasted cocoa quality. A complex, elegant wine in memory of the winemakers from whom they inherited the passion for their land. Tasting notes: Dark cherry base with a deep red finish. Subtle aromatic herbs, fennel & eucalyptus, with bold ripe red fruit. Full bodied, with fine silky tannins. Moving to a creamy toasted, balsamic finish. Pairs well with grilled red meats, roast beef & tuna steak. Desserts such as quince jelly with cheese or chocolate fondant.