Sourced from the same plot of Merloq, on the volcanic hills of Sarcedo, the Merlot bunches undergo ten days of carbonic maceration before being pressed off to fibreglass vats for about eight months. Served chilled as an aperitif or at room temperature over some pork ribs, this is an accessible and versatile red wine. Displaying notes of red berries, bitter herbs and earth, with the minerality from the volcanic soils giving life and depth to the sip.