100% Garnacha Tintorera grown in calcareous and clay soil. Manual harvest, 60% destemmed, maceration for 14 days, fermentation with native yeasts in concrete tanks where full malolactic fermentation is allowed. The wine is then aged for 7 months on its lees in concrete tanks. Garnacha Tintorera is one of the few grapes in the world that has both red skin and flesh.