Sourced from 100% dry-farmed organic gobelet vines planted between 1940 and 1960. The vineyards sit in the rocky slate, quartz, and clay soils of the Sierra de Pardos and Sierra de Peña Blanca valleys, experiencing extreme diurnal temperature shifts.

Hand-harvested, destemmed, and fermented with whole, uncrushed berries in stainless steel. It underwent 16 months of aging in second- and third-use 500-liter French oak puncheons and 600-liter demi-muids to preserve purity.

Offers a dense, voluptuous bouquet marked by baked black fruit, dark plum, and sour cherry, intricately layered with sweet oak notes of toffee, caramel, and vanilla. The palate is rich and concentrated with notable weight, featuring fine but highly reactive tannins, a distinctive leafy or savory twist on the nose, and a robust, dry finish.