A deeper, fuller-bodied natural wine made from Merlot and Cabernet Franc modeled a bit after a Bordeaux, by Ramon Escoda. As with all of his wines, he farms Biodynamically in Conca de Barberá. Indigenous yeasts in tank followed by a year in neutral French oak. No filtering, sulfur added, no funny business. Have this with a big steak, pork chops, or roasted beets drizzled with balsamic.