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Type: Medium to Full-Bodied Red (Sustainable / Low-Intervention)
Region: DO Navarra, Spain
Grapes: 100% Garnacha (Grenache)
Alcohol ABV: 14.5%
Aroma: Explosive dark mountain berries, black cherries, and violets, underpinned by wild balsamic herbs, thyme, and rosemary scrubland.
Palate: Highly concentrated and savory with a wide, mouth-filling texture. Dense blackberry fruit layers crash into a prominent chalky mineral backbone and a refreshing, high-altitude snap of orange-blossom acidity.
The hand-picked mountain grapes undergo a 10-day partial maceration and fermentation at a controlled 25°C using purely indigenous wild yeasts. Cap-plunging (pigeage) is performed manually without mechanical pumps, after which the juice is racked entirely by gravity to lower-story, lined concrete vats to complete fermentation. The wine is kept in these concrete vats for 5 months for natural fining, stabilization, and malolactic conversion before being bottled by gravity with minimal filtration.
The estate grapes are grown in the northernmost, coolest sector of Navarra within the pristine Yerri Valley, situated at an altitude of 600 meters above sea level. Vines plunge into deep clay-loam soils that receive a healthy 600 mm of annual rainfall, eliminating the need for irrigation. The region experiences intense Atlantic climate influences and heavy mountain winds, providing a naturally cool microclimate that allows for minimal-intervention viticulture and remarkable diurnal temperature shifts.
Type: Medium to Full-Bodied Red (Sustainable / Low-Intervention)
Region: DO Navarra, Spain
Grapes: 100% Garnacha (Grenache)
Alcohol ABV: 14.5%
Aroma: Explosive dark mountain berries, black cherries, and violets, underpinned by wild balsamic herbs, thyme, and rosemary scrubland.
Palate: Highly concentrated and savory with a wide, mouth-filling texture. Dense blackberry fruit layers crash into a prominent chalky mineral backbone and a refreshing, high-altitude snap of orange-blossom acidity.
The hand-picked mountain grapes undergo a 10-day partial maceration and fermentation at a controlled 25°C using purely indigenous wild yeasts. Cap-plunging (pigeage) is performed manually without mechanical pumps, after which the juice is racked entirely by gravity to lower-story, lined concrete vats to complete fermentation. The wine is kept in these concrete vats for 5 months for natural fining, stabilization, and malolactic conversion before being bottled by gravity with minimal filtration.
The estate grapes are grown in the northernmost, coolest sector of Navarra within the pristine Yerri Valley, situated at an altitude of 600 meters above sea level. Vines plunge into deep clay-loam soils that receive a healthy 600 mm of annual rainfall, eliminating the need for irrigation. The region experiences intense Atlantic climate influences and heavy mountain winds, providing a naturally cool microclimate that allows for minimal-intervention viticulture and remarkable diurnal temperature shifts.
