Winemaking in Nekeas dates back to the 16th century and it was thriving till the middle of the 20th century when industrial development around Pamplona and depressed grape prices achieved what the phylloxera blight had failed to do. Little more than the smallest, inaccessible plots of mostly old-vine Garnacha (Grenache) survived.
Thankfully since the 1990s the descendants of the original grape growing families have revived old traditions on these often impossibly steep slopes at 450-650 metres above sea level.
Vineyards for this red wine are located in the Nekeas Valley, northern Navarra, where the cooler climate and strong Atlantic ocean influence comes through. The valley sits 420-650 metres above sea level, with dramatic diurnal shifts. The Tempranillo and Garnacha grapes were macerated on skins for two weeks then fermented only in stainless steel tanks to ensure the pure fruit is to the fore. There's no oak influence, but full malolactic fermentation softens the acidity and rounds out the wine.