100% Monastrell from estate grapes grown organically (with some biodynamic techniques) in Villena, Alicante on sandy-saline soils. Hand harvested followed by a strict selection process. The grapes are then cold soaked for 3 days. 1/3 of the grapes go through whole-cluster carbonic maceration and fermentation, with native yeasts. The rest is macerated and spontaneously fermented with skins and seeds for 7 days. Bottled unfined, unfiltered, and zero SO2.