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Breca is produced from old vineyards of Garnacha de Aragón planted between 40 and 110 years ago in the mountainous slopes of Calatayud. These are extremely high altitude vineyards, planted between 900 and 1100M above sea level, making them the highest Garnacha vineyards in Spain. Soils are primarily slate, but with important components of iron, clay, limestone, and sand all playing a part depending on the subzone. Fermentation and maceration in open top vats only lasts around a week to minimize over-extraction of the concentrated dry farmed berries. Malo and ageing for 16 months in used and neutral puncheons and demi-muids (500L and 600L French barrels).
All sizes are 750mL unless otherwise noted.
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