This wine is aromatic and intense with great volume in the mouth and achieves a balance between the fresh acidity and the texture contributed by 6 months’ maceration with the skins. Vinification in amphorae contributes rich texture to the palate and results in a wine with tension, volume, and smoothness. Aging potential of around 10 years.

The grapes are destemmed and the whole berries are placed inside the "viejas tinajas" (old terracotta amphorae). Alcoholic fermentation is carried out with native yeasts and the wine remains in contact with the skins for 6 months until malolactic fermentation is complete. The wine is then racked to another "tinaja" and aged for a further 6 months prior to bottling. No fining or filtering and no sulphites added.

Mature cheeses, charcuterie, or simply amazing on its own.