Intensely colored, rich, savory, wine with aromas of brooding black fruits, licorice, espresso, and pepper. State vineyards located between 2,300 and 3,300 feet above sea level on poor, sandy soils rich in limestone. Vineyards are dry-farmed, without the use of pesticides or herbicides, and the grapes are hand harvested. The wine ferments in stainless steel and then ages for 4 months in French oak barrels. Blend: 70% Garnacha Tintorera, 30% Monastrell
