Medium-high robe with vivid garnet tones characteristic of Monastrell. The nose is complex, with notes of both forest fruits, florals, violet and lavender and a background of one of the most precious characters of balance of maturity in Monastrell, peach. In the mouth it is firm, with a medium structure and with a very pleasant acidity. Result of the adaptation to hot climates of the compact bunches, where the maturity of the external grains and the acidity of the internal ones are combined. Eya is a friend of gastronomy. White or red meats, stews or aged cheeses.