Vinification: Manual selective harvest in 20kg cases. Grapes are transported to winery in refrigerated trucks; de stemming and cold vatting; cold skin maceration; spontaneous fermentation with indigenous yeast is carried out in open polyester containers, with daily manual pigeage for the extraction. Gentle pressing in basket press is followed by an ageing on fine lees in new 300 L French oak barrels (30%), second use 300 L barrels (35%) and third use 300 L barrel (35%). This ageing continues for about 12 months, and is followed by 4 years of rest before it is released to the market.

Tasting and pairing: On the nose Durona is expressive and mysterious, with an intense purple colour. A complex nose of wild fruits and warm spices with a subtle mineral nuance. The palate follows with a delicious combination of black and purple fruits and herbs that is decidedly Mediterranean in style, with a hint of the delicate use of oak. Try it with meat tapas dishes or black truffle mushroom risotto.