Dominantly Monastrell with a small proportion of Cabernet Sauvignon, from a vineyard at 600m of elevation, with yields of 1½ to 2kg per vine. Fermented for 15-20 days at maximum temperature of 28ºC then matured for 18 months in barriques of French and American oak.
 Dark coloured and dense, rich aromas of ripe black fruit and cherry, cocoa and coffee, lush and concentrated on the palate with sweet black fruit, toasty oak notes, ripe, silky tannins, and a long finish, the ripe Monastrell strawberry and cherry notes melding attractively with the fresh blackcurrant of the Cabernet Sauvignon.