Evodia is sourced from Garnacha from the villages of Atea, Acered, and Alarba. Located in the Sierra Santa Cruz, these steep sites (up to 25%) have various exposures but share similar soils – slate and quartzite over clay. At an average elevation of 900 meters above sea level, these vineyards are also among the highest sites within the province of Aragon. This unique terroir and the old vines of Garnacha rooted in it are the origins of Evodia.
Hand harvested, partially destemmed but not crushed, 20 day fermentation in concrete vats, 7 day gentle post-fermentation maceration. 6 months in concrete tanks (80%) and neutral French and American oak barrels, and concrete eggs (20%).