Syrah was planted over 16 years ago in the foothills of the Moncayo, 600-700m above sea level. The vines take full advantage of their position - limestone soil, sun and the Cierzo wind which blows from the north-west to freshen the grapes. The grapes are macerated for 4-5 days, and then fermentation takes place for 15-20 days in stainless steel tanks at controlled temperatures. 60% remains in stainless steel, whilst the other 40% matures in new American oak for 12 months.
Ripe aromas of black fruits, blackcurrant pastilles and a hint of coffee and vanilla. The palate has wild blackberries, toasty oak and black pepper notes - all balanced by fresh acidity and a touch of dark chocolate.
Typically serve with roasted and grilled lamb or beef, but can also work well with pork belly and duck.