The toasty and spicy 2019 El Salze was produced with Monastrell from three plots of dry-farmed and head-pruned vines planted in 1964, 1975 and 1978 on stone, clay and sandy soils with limestone at 650 meters in altitude in the zone of El Salze. It fermented with indigenous yeasts, had a short and soft maceration and matured in new, second and third use Burgundian French oak barrels for 12 months. It`s ripe, but keeping freshness and acidity, and it`s generously oaked. It has a medium to full body and abundant, grainy tannins. 25,000 bottles produced. It was bottled in October 2020. 90 points