This red wine is harvested in the cool of morning, 100% destemmed, and wild fermented on skins for three weeks, with gentle hand plunging twice daily. Aged for 12 months in seasoned barriques with full, spontaneous malolactic fermentation, it showcases aromas of figs, plums, and dusty spice. The plush, velvety palate unfolds with spicy purple fruits and a subtle tannic structure, making it a perfect match for cured jamón or Persian feta salad, and it will age beautifully for up to five years.