This juicy blend of Merlot, Syrah, and Tintilla de Rota boasts floral aromas of carnation and bay leaves with a palate of red currant and soft cocoa. Biodynamically grown by young husband and wife team Alejandro Naváerez and Rocío Áspera, the grapes are 100% de-stemmed before spontaneous and malolactic fermentation which both occur in a combination of clay amphora and French oak for a total of 12 months. Light-to-medium bodied, with a complex woody characteristic, a result of its aging process, this wine will be a great complement to the famous Basque Txuleta (thinly cut steak cooked over tremendous heat).