Cultivated in a vineyard at an altitude of 900 metres in the middle of a forest of holm oaks, and created with a viticulture that respects the environment and the local biodiversity, this is a wine that everyone usually likes, although it is necessary to give it time to oxygenate in the bottle before serving it to get the best out of it.


This Is a biodynamic red wine from the Malaga region, made with Syrah, Graciano and Cabernet Sauvignon grape varieties.

Each of the grape varieties is harvested and vinified separately. Once in the winery, the grapes are macerated until natural alcoholic fermentation begins. The process of devatting (the separation of the wine from the solid parts of the grape after fermentation) is done by tasting, in a natural way. Malolactic fermentation (a process by which malic acid - present in fruit pulp - is transformed into lactic acid to reduce acidity) begins in the tank and ends in the barrel.

This wine belongs to the emerging region D.O. Sierras de Málaga.

Share this when you serve it: In this wine, the three different grapes used grapes were harvested in different periods due to a dry vintage with little rainfall. The Syrah and Graciano harvests were brought forward to the third week of September and the Cabernet Sauvignon had to wait until the end of October.

Ah, something it, give it some time to breath and serve it at 16º.

Tipo de Vino
Vinos de Autor
Syrah (75%), Graciano (15%) y Cabernet Sauvignon (10%).
Syrah (75%), Graciano (15%) y Cabernet Sauvignon (10%).
Denominación de Origen
DO Sierra de Málaga
Pairing - Moments
What do we have to celebrate?
Pairing - People
“The central core”
Pairing - Music
Nora Jones

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