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Vineyards for this red wine are located in the Nekeas Valley, northern Navarra, where the cooler climate and strong Atlantic ocean influence comes through. The valley sits 420-650 metres above sea level, with dramatic diurnal shifts. The Tempranillo and Garnacha grapes were macerated on skins for two weeks then fermented only in stainless steel tanks to ensure the pure fruit is to the fore. There's no oak influence, but full malolactic fermentation softens the acidity and rounds out the wine.
