Bruna Negre

Calcareous clay soil

Late harvest (second half of November so that the sugar concentration is high enough to make a natural sweet wine), separate fermentation of each grape, slow fermentation at environmental temperature (+-15°C), fermentation/maceration for around 30 days in open inox vats with daily pigeage, pressed

Garnacha Negra
Hand picked in cases of 15 kg

3 months on American oak (60L)

20-year-old vines

Intense jammy bouquet, aromas of red fruit, plums, spices, tobacco.

Mouth-filling sweet red wine, surprising balance between sweetness and acidity, notes of ripe fruit, plums, figs and spices (cloves and cinnamon)

1.000 bottles