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With a focus on Garnacha, the vineyards are dry-farmed and planted to predominantly clay-based soils and found on gentle slopes in the vicinity of the Yerga mountain, at an altitude of 400m–640m.
The grapes are hand harvested in the early hours of the morning, in order to retain vibrant aromatics, and undergo de-stemming before starting their alcoholic fermentation in wood. The malolactic fermentation is carried out in large oak vats. The wine is aged for approximately 14 months in 50% new French oak and bottled without filtration.