This single variety rosé wine is produced from our best vines of the Monastrell variety cultivated following the guidelines of organic farming.

After a soft de-stemming and crushing, the grapes are left macerating for 10 hours and the must “flor” is bled which ferments for a few weeks.

Temperatures do not exceed 16 ºC in order to maintain all the grape aromas expressing in this way the youthfulness and freshness of the wine.