The grapes are sourced from vines in the Finca La Lomabana vineyard, in the Ribera del Queiles (pronounced kay-les), with an average age of 10 years. The grape must is fermented in stainless steel, then undergoes malolactic fernmentation in oak vats. It is aged in French oak for 12 months, then in bottle for a further 2 years.

Complex aromas of cassis, liquorice and cigar box. This rich and powerful red has further black fruit, balsamic and spicy oak notes – full bodied yet elegant with ripe tannins and a lingering finish.