This reductive red features undergrowth and blood orange aromas, along with hints of dried flowers and herbs. Dry and fairly rich on the palate, it has a glycerol mouthfeel that wraps up the tannins. 

 50% Sumoll, 50% Garnatxa • sourced from 20-50 year-old inves on poor clay-limestone soil at 600m altitude • Destemmed and fermented with indigenous yeast in tank with 15 days of maceration • Raised 12 months in tank—no oak • bottled with minimal sulfur (<30mg/L) • Certified Organic (CCPAE)