Rafael Cambra has spent most of his life in a vineyard. His family owns one of the most prestigious nurseries in Spain, with clients like Vega Sicilia, Alvaro Palacios and many more. He established his own cellar in 2001 after finding a vineyard with 50-year-old Monastrell vines. In addition he planted some Cabernet Sauvignon and Cabernet Franc. The vineyards lie in the lowest part of the Sierra, inland from Valencia, with olive and almond trees surrounding in this Mediterranean climate. His philosophy is based on minimal intervention throughout the process, from vineyard to cellar to bottle, creating elegant yet restrained wines.
Wine is fermented in stainless steel, with 10% stems. It is gently pumped over for around 12 days. The wine then spends four months in 1-5 year old French oak barriques, it is then transferred to concrete before bottling. Perfumed plum and raspberry aromas with a touch of earth and leather. Medium bodied with wild berry flavors, smooth, chalky tannins and a fresh finish.
