The aromas of garnacha tintorera grape are very present in the nose. It has aromas of red berries, currant and blackberry mixed with smoky and toasted notes in the background that come from the "heavy toasted" barrels of French oak. The wine starts soft on the palate and the balance of acidity and tannicity highlights the potency of this wine. The power of the garnacha tintorera grape is present and the toasted end makes it a wine with a long finish. The final sensation is a complex memory of red berries mixed with notes of vanilla, coffee and tobacco.

The large expansion of vineyards here allows them to select the ideal grapes year after year to keep the typical and quality of the wines constant. From the free-standing vines, which are over 40 years old, they harvest hand-selected grapes here, from which the best wines are then extracted. The vineyards for this wine are strictly selected based on their age, low productivity and health. The harvest is carried out with 100-kg crates. There are more than 2,000 selectable grapes from each year. The wine is made in the traditional way with the destemmed grapes in vertically rotating tanks. The fermentation temperature is close to 28° C, the grape skins remain in contact with the must for at least 12 days. After malolactic fermentation, the wine remains in 300-liter barrels for at least 4 months. The barrels are aged 0 and 3 years. Then the wine rests in the bottle for another 6 months.