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The first historic red wine from La Mata Natural Park, made naturally with Parrell and other red varieties. Fermented with wild yeasts captured in a vat foot in the vineyard and aged on the wood of its own dead vines.
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Description:
Appearance: Medium garnet color. Unfiltered.
Nose: Penetrating fruity nose based on wild berries, herbs, spices, and graphite notes.
Tasting: Dry palate, medium body with a structure of medium, dusty tannins. Moderate alcohol is balanced by lively, crisp acidity with a long lingering finish, also enhanced by well-integrated volatile acidity.
Information:
75cl.
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