Winemaking

Predominantly Tempranillo sourced from several selected vineyard parcels in and around Quel, including: El Poeta, La Bartola and Hoyo Judio. All are at altitudes above 600m - low yielding vines which receive no artificial irrigation. Many are plots of old bush vines. After three different stages of selection - in the vineyard, at the winery, and a final selection of the berries after de-stemming - there is a period of pre-fermentation maceration for 5 days, followed by a further 18 day maceration at 22- 26ºC. Malolactic fermentation takes place in French oak barrels. Vinification takes place at a new, gravity-fed winery in the centre of Quel with the most up-to-date technology. The finished wine spends 18 months in new oak barrels (80% French and 20% American) with varying levels of toast. After a further 6 months in large (18,000L) French oak foudres, the wine is stored in the winery's calado (underground cellar) before release.

Tasting Note

Pronounced aromas of ripe black fruit and blueberries, backed by spice, mocha, fig and balsamic notes. The palate is generous with complex bramble and plum fruit characters, well-integrated oak and bright acidity. Structured yet elegant.

Food Match

Classic steak or roast lamb.