70% Monastrell and 30% Garnacha Tintorera, fruit of a combination of their historic vineyards, which are over 40 years old, and of their artisanal viticulture methods and unique climate. Grapes are table selected, picking only the best, then deposited in tanks where alcoholic fermentation takes place with skin and stalk contact over 10 to 12 days at a carefully controlled temperature no higher than 28°C. 12 months in French and American oak barrels.

Deep ruby red in colour

The combination of these two indigenous varieties produces a complex and balanced wine. Aromas include spicy notes, liquorice, black fruits such as blackcurrants and brambles, which combine with delicate tobacco notes

On the palate, this is a mature and elegant wine with velvety tannins and a long finish. Red meats, game, roasts, Iberian sausages, full-fat cheeses and a variety of stews.

Bodegas Luzón, Jumilla