Growing area
Grapes are sourced from 11 hectares of a single-vineyard known as ́La Solana ́. The vineyard has sandy loam soils and southwest exposure. Bush vines with low yields, approximately just 800 kilograms per hectare.

Vinification
Traditional fermentation with ambient yeast in underground stone vats. Temperature control and part of whole bunches. Malocatic fermentation takes place in fudres.

Aging
The wine was aged for 20 months in fudres of 5.000 and 500 litres.

Grape Varieties
100% Monastrell from ungrafted old vines planted in 1942.
Alc: 15%

The Wine Advocate Robert Parker scores:
2020: 100 points
2019: 97 points
2018: 97 points
2017: 99 points