The taste of Garnacha when grown at altitude over granitic soils in the mountains surrounding the city of Madrid. Hot days and cool nights impart freshness and perfume. Find out more.

Whole bunches of Garnacha are crushed and macerated for 5 days before pressing in basket press before being passed to stainless steel vats. Bottled with a little residual sugar and disgorged after 6 months on the lees. Find out more.