This Garnacha de Aragón, the oldest clone of Garnacha, hails from two mountain plots outside Munébrega, Zaragoza, in the southern part of Calatayud DO. These ancient vines were planted between 1900-1918, are traditionally dry-farmed, and grow upon beds of iron-rich red slate at a 65% inclination. The fruit is hand-harvested and stored in small baskets. The bunches are destemmed and the whole berries are transferred to 3,000L stainless steel temperature-controlled vats. Fermentation is started with a pied de cuve and maceration lasts for no longer than eight days. The wine is pressed sweet in a vertical basket press over the course of twelve hours. The wine finishes primary and undergoes malolactic fermentation in puncheons and demi-muids. It then ages for 22 months in barrel, 50% new, 50% second and third use.