GRAPES 90% viura, 10% malvasía and white garnachaSOIL Chalky-clay and alluvialVINIFICATION After macerating in the press for around 8 hours, this white wine ferments in new, French-oak casks. After fermentation it is left on its lees for a further 3 months until ready for bottling.TASTING Bright, clear, greenish-yellow straw colour.
On the nose the tart, crisp fruit aromas, mainly green apples and citrus fruit, return, “sweetened” by pastry shop aromas from the fine lees and spices from careful selection of the best oak.
A fresh, mineral attack quickly enveloping the whole mouth and expressing the volume and complexity produced by the work of the fine lees which, together with malic nuances, give added complexity and persistence.
GRAPES 60% Garnacha, 30% Viura and 10% TempranilloSOIL Chalky-clay and alluvialVINIFICATION After macerating for 12 hours, the wine ferments for 15-20 days in small wooden vats at 16-18ºC. We keep it on the fine lees and work it for 3 months in order to heighten and enhance its sensory qualities. Then it is stabilised by cooling, filtered and bottled.TASTING In the Valley we use the slopes of the Obarenes mountains to grow the garnacha grapes used in our reds. They are vineyards which ripen well due to the exposure to the sun, but in the case of the Rosado, we prefer to plant on the other side, furthest away from the sun, with fresher air which helps us to preserve the notes of fresh, sharp fruit.
A very light, bright colour, mainly pale orange-tinged salmon pink. In this harvest we see a return to very fresh, acidic fruit which dominates the whole sensory profile of the wine.
On the nose a complex aroma of white-fleshed fruit with stones. In the aftertaste the olfactory notes are transformed into something finer and more complex in which, as well as the previously mentioned aromas, we can detect lychees, apricot and faint reminders of the bakery shop.
In the mouth it proves deeply attractive since, although the tart fruit is still to the fore, the overall taste is softened by the fine, elegant, well-integrated lees. It is a wine with a long finish which combines sweetness, freshness and acidity.
GRAPES Tempranillo 70%, garnacha 20%, mazuelo and graciano 10%SOIL Tertiary era chalky-clay terraces.VINIFICATION Fermentation with indigenous yeasts in oak vats. Aged for 24 months in casks made in our cooperage from selected oak. Prior to bottling the wine is finned with fresh egg white. Once bottled it is left to undergo a rounding process for twelve months in our cellar, as a minimum.TASTING Here we find a wine with medium-high depth of colour, black-cherry red with garnet hues. Dense legs which give us a wrapping sequence in the glass. First, red-fruit notes such as blackberries appear, with reminders of fennel, scrubby heathland, all nicely balanced by the smoked aromas from the time spent in medium-toasted wood. Underlying hints of vanilla pod coming through with coffee notes. Full mouth-feel with slightly mentholated nuances and white chocolate. The vanilla reappears and those red-berry fruit aromas we found on the nose persist, with an elegant acidity which makes the aftertaste long. Food pairing: This wine can be paired with veal, Iberian pork charcuterie and some types of casseroles (stew).