Aciano

The three-hectare El Tomillar vineyard, planted in 1919 with ungrafted vines, lies near El Pego at approximately 760 to 711 metres. The soil consists of around 98 per cent sand with medium-sized pebbles over Quaternary sandstones. After manual harvesting, whole bunches are used; fermentation takes place with indigenous yeasts following three to four days of cold pre-fermentation. The wine is aged for twelve months in foudres and large wooden barrels, then continues to mature in concrete. It shows wild berries, aromatic herbs and floral notes, chalky minerality, dry tension, medium body and grainy, sandy tannins.