A blend of young vines of Callet, Manto Negro and Fogoneu from Felantix planted over the island’s characteristic red clay soils. Harvested by parcel over several weeks, the grapes were mostly destemmed, with around a third of whole bunches, and macerated from anywhere between a week and a month before being pressed off to vats for six months. The result is a delicate wine with a perfume of red earth, berries and brine, which marries wonderfully with the silky tannins and cascade of bitter herbs that follow.