Nose: Pronounced and fragrant. Aromas of dark berries, some Mediterranean spice. Citrus flowers, scrub brush, gentle anise.
Palate: Dry. Medium-bodied. Elegant in structure with a slight chalky sensation, filled with various spices, and aromatic fruits on the finish. Clean and delightful to drink!
Vinification: Hand-harvested, partially de-stemmed and foot-trodden in open vats. Fermentation with native yeasts, daily pump-overs and the juice stays on the skins until the fermentation is finished. Racked to tank, without pressing and raised 6 months on the fine lees. Bottled with a light filtration. Low SO2 and practicing organic. Only 3,500 bottles produced!
Recommended Food Pairing: Serve cool, and drink with local Paellas of the region, pasta with tomato sauce and herbs, stewed meats, and dishes with saffron.