Jumilla DO

Ripe red fruit, vanilla, cinnamon and toasted notes accompany a deep purple-red colour. The palate is fruity, savoury, fleshy and glyceric, with soft, ripe tannins. Monastrell, Syrah and Petit Verdot are fermented and macerated separately for fifteen to twenty days at no more than twenty-eight degrees Celsius. The blend spends four months in American oak barrels.

Cassis, violet and caramel form the bouquet. The first sip is smooth, with plush tannins supporting blackberry, butterscotch, anisette, rose petal and orange zest through a slightly chewy finish. Monastrell grapes are hand-picked in September from certified-organic vineyards in Jumilla, with winemaking taking place during the second week of October. The wine contains fourteen percent alcohol and is organic and vegan.