The blended wine from a dry and warm year is the 2011 Mosyca, produced with Monastrell, Syrah, Cabernet Sauvignon and Petit Verdot grapes from different plots on poor soils planted with vines ranging from 15 to 50 years of age. After a traditional fermentation in stainless steel, the wine aged for one year in 225- and 400-liter French oak barrels (20% new) with periodical rackings. It's a rather jovial Mediterranean blend with aromas of fountain pen ink, a touch of leather, cured meat, black pepper and prunes and damsons. There is a faint animal hint. The palate is quite polished with good-quality, polished tannins, good balance and concentration of flavors that bring back the sensations found in the nose and a long finish. 12,840 bottles were produced.
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