Papa Luna begins as bush vine grapes in the slate studded Jiloca valley at 2,600 feet above sea level. The wild mountain herbs amongst the vineyards give rise to the distinctive varietal aromas and garrigue character in the wine. The Syrah was destemmed but not crushed to give a high proportion of whole berry fruit. This in turn was cold soaked until a wild fermentation ensued after which the must was inoculated with a wild Rhone yeast strain. Fermentation proceed at 28 celsius and the wine was pressed off using only free run juice. Malo took place in tank and 50% in new and used French and American oak. The meticulously sourced 70-100 year old bush vine Garnacha was destemmed, crushed and inoculated with several Rhone yeasts. Temperature controlled fermentation commenced and lasted 7 days with pumpovers and delistage for color and tannin extraction followed by a short maceration. The free run wine underwent malo in tank. 35% of the Garnacha was added to the skins of the Syrah after fermentation and a "doble pasta" was carried out to add more color and concentration. Similary one tank of Garnacha was macerated post fermentation for extract and complexity. Some of the extremely old parcels of Garnacha are interplanted with Mazuelo and Monastrell and as such these grapes were co-fermented.