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Deep cherry-ruby, with intense red and blue fruit, floral notes, toast, smoke and spice. Full, smooth and fleshy on the palate, structured and harmonious, with vibrant acidity and a long finish.
Available in store
Close100% Garnacha
Food pairings: Grilled meats, roast lamb, sausages, or aged cheeses.
Winemaking: The grapes were picked by hand in the first week of October, cold-macerated for 24 hours and fermented at 26°C with 10 days of skin contact. The wine then aged 4 months in new French oak barrels, where it went through malolactic fermentation.
Vineyards and terroir: Very old, dry-farmed bush vines in the Monte Alto and La Sarda sites near Fuendejalón, on arid slate and red-earth terraces on the slopes of the Iberian range, near the Moncayo.
Family and history: Bodegas Aragonesas, in Fuendejalón, is the largest winery in DO Campo de Borja, a region where Garnacha was recorded by the Cistercian monks of the Veruela Monastery as early as 1145.
In the pictures: The Bodegas Aragonesas winery; an old Garnacha vine with ripe bunches; and old bush vines on stony red soil. Photographs courtesy of Bodegas Aragonesas.
