Almansa

Deep cherry-red colour shows violet shades. Blueberry and bramble meet black tea, savoury herbs and pepper. Fresh acidity and polished tannins accompany the dark-fruited palate, with warmth and a savoury finish. Garnacha Tintorera and Monastrell form the blend in Spain's Almansa area. The varieties ferment separately in temperature-controlled stainless steel, complete malolactic fermentation and remain in stainless steel until bottling.

Light red colour accompanies fresh red fruit, a fresh opening, a light-footed palate and a distinctly spiced character. The blend is seventy percent Garnacha Tintorera and thirty percent Moravia Agria. The former comes from clay-limestone soil; the latter grows in clay-limestone with sandy topsoil. Both components mature for eight months, in concrete or older French barriques, before blending.