The Garnacha from these two spectacular plots is hand harvested and rigorously sorted at the winery. The whole berries are macerated in two 2.5-ton stainless steel open top fermenters. Before the fermentation is finished, the must is pressed and transferred to a selection of 500L & 600L French oak barrels. In these barrels, the wine finishes primary fermentation and undergoes malolactic. The wine spent the first 18 months of ageing in 40% new, 60% used puncheons and demi-muids. The next 10 months were spent in completely neutral 600L demi-muids. The profile of the wine is extremely elegant and focused on the linear, pure expression of the Garnacha from Calatayud. 100% Garnacha de Aragón, the oldest clone of Garnacha (Grenache) worldwide. Garnacha (Grenache) was first cultivated in this northeastern corner of Spain and transferred across the Mediterranean by the medieval Kingdom of Aragón.

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. Primary fermentation completes and malolactic fermentation begins spontaneously in 500L & 600L puncheons and demi-muids (50% new, 50% second, third, fourth use).

Calatayud is Spain’s highest altitude zone for the cultivation of Garnacha, and produces wines that are incredibly intense yet balanced with bright acidity due to the high altitudes. The slate soils impart a phenomenal minerality to Brega. Primary source records date back to the 7th Century demonstrate the cultivation of Garnacha in the medieval Kingdom of Aragón, which propagated this grape across the Mediterranean, including the South of France and Italy. One of the most unique Garnachas in Spain due to its balance between concentration and acidity.