The Olivares family own ungrafted bush vines, planted in the 19th century pre-Phylloxera. Planted at 825 metres above sea level, with warm days & cool nights. Hand-harvested & fermented in stainless steel tanks on skins, with wild yeast, & aged for six months in a mixture of 225-litre French oak barrels & 60-litre oak tanks. Deep ruby in colour with powerful scents of red & dark fruits, minerals & spices. A long finish with dark fruit notes.