Tempranillo wine (40%) and Syrah (60%) from the Morosanto farm La Cimada (Ronda), both harvested during September. In all our wines the grape quality is vitally important so we made a double selection; in the field and at the entrance to the winery. It was a very warm year, so it allowed us to achieve stages of maturation ideal for these varieties, which allowed greater time terroir, hence its aromatic expression. Once grape is deposited maceration is done for a few days to make way for a controlled low temperature (22-24 ° C) alcoholic fermentation. Malolactic fermentation in French oak barrels of 225 L with daily battonage and once finished the wine is aged for six months in these casks until the time of bottling.
Garnet colour with purple iridescence on its ring, middle layer and good drops. Through the nose appears candied black fruit and sensations of red fruit (blackberry), in the background spices (licorice) and dried vegetables such as (cocoa or snuff). The wine has a nice entrance with well-integrated acidity in the palate, sweet and wide body, leaving sensations of candied red fruit in the aftertaste and medium persistence.