The grapes are hand-selected using vibration and selection tables. In the carbonic maceration method, the stalks are not removed from the grapes and the whole bunch is fermented. The resulting wine is fruity with low tannins.
Colour: Purple-hued centre with high intensity.
Nose: Redcurrant and blackcurrant fruit aromas.
Palate: Redcurrant and blackcurrant flavours leave a pleasant and lasting taste in the mouth with a hint of liquorice. The lack of astringency makes it pleasant to the palate.
Food matches: Seasonal salads, chorizo, tapas, pasta, sausages and grilled chicken.
Production was lower due to the lack of rain and the high temperatures that continued at the end of the vegetative cycle, which also induced the start of the harvest to mid-September. The dry weather required extra care of the vineyard, but also meant that grape health was excellent, with very low incidence of diseases.