Merlot from old vines planted over flat basalts rich in iron and silex on the hills of Sarcedo, around 250 meters above sea level. The whole bunches undergo two weeks of carbonic maceration, before being pressed in fibreglass to rests for eight months. This vintage shows great precision and finesse, with notes of roasted red berries and menthol fringed by delicate tannins and savoury minerals.