| Grape Varietal: | Grenache |
| Pronunciation: | “Gray-nah-chay” |
| Tasting Notes: | Fresh and crispwith a long finish, hints of ripe fruits |
| Food Pairing: | Red meats and cheeses |
| Serving Notes: | 10-12C |
| Grape History: | A treasure grown within the walls of the Spanish Monasteries in the 9th century |
| Region: | Navarra, Spain |
| Harvest: | September |
| Vinification: | Fermentation at a controlled temperature of 16C |
| Aging: | 6 months in stainless steel tanks in contact with lees |
| Bottling: | During spring, with waning moon |
| Alcoholic Content: | 13.5% by volume |
| Sugar: | 2.5 g/l |
| Total Acidity: | 5.8 g/l |
| Location: | Navarra, Spain |
| Altitude: | 450 m above the sea level |
| Soil: | Clay and schistose |
| Density: | 1200-1300 plants per Ha |
| Trimming Technique: | Traditional, handmade |
| Structure: | Pergola Canavese |