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One of Raul Bobet's masterpieces at Castell d'Encús, this wine is a blend of Petit Verdot and Cabernet Sauvignon, hand-harvested in small 10 kg boxes. It undergoes a partial fermentation outdoors in medieval stone lagares excavated in the calcareous rocks of the estate, creating a truly innovative experience. Following fermentation, it is aged in French oak barrels for 24 months, with an additional 30 months resting in bottle at the winery. This wine will develop its complexity further as it ages in the bottle.