The wine was fermented naturally in cement and stainless steel tanks and aged in cement tanks for approximately six months and offers bright fruit and spice box elements with notes of espresso, roasted black fruit and hints of scorched earth.
(100% Tinto Fino). The fruit was sourced from some of the finest parcels in Burgos, Soria and Aranda de Duero. The bush vines from Parilla are biodynamic and planted on red clay mixed with chalk and quartz. Fuente Molinos, is a 10 acre plot in a former river bed that has calcareous and chalky soils.