Made using Tempranillo and other varieties of grapes, all of them grown in our estate around the Benedictine Monastery, planted in 1985. Aged for 18 months in new French-oak casks and then for a further 6 months in 10,000-litre French-oak “foudres”. Intense black-cherry colour. On the nose, dominant aromas of jammy fruit and balsamic oak with reminders of herbal infusions and tea, coconut, milky hints, cocoa and spices. On the palate it reveals good backbone and balance, elegance and lots of flavour.
