This Garnacha comes from very old organically-farmed vineyards. It was foot trodden in stone lagares for 10-15 days, followed by destemming and transfer to stainless steel for a native ferment. It remained in stainless over the winter, and was then transferred to used French oak for 6 months. Opening with a temporary swing of reduction, this moves into fresh cherry, tobacco, gravels, and scrubby herbs. Tannins are fine and sticky, and acidity is mountainous and present.