It seems like the percentage of Monastrell in most of the blends has increased, and in the case of the 2014 Dos, it has increased to 30% (when the 2012 contained 20%) and the rest equal parts of Cabernet Sauvignon and Cabernet Franc. The Monastrell is old (some 55 years) and the Cabs around 25 years old. It fermented in small 2,000-liter open vats with soft pumping over and punching down and macerated at 25 degrees Celsius for two weeks. It matured in used French barriques for eight months and a further six months in 17,000-liter oak vat. It has a serious nose, quite classical, with integrated oak and berry fruit, not terribly expressive. The palate shows very good balance, fine tannins and good freshness, very drinkable overall, but with clout to stand to food. Quite impressive and very good value. 22,000 bottles produced.