We jumped to the 2014 Senda (I tasted the 2009 last time), a blend of Garnacha from own and rented dry-farmed and head-pruned vineyards fermented with wild yeasts and aged in oak of different ages and sizes for an average of ten months. There is contained ripeness and some Garnacha traces. The palate is slightly rustic with some influence from the élevage leaving a dusty sensation. There is a little less oak than in previous years. 25,400 bottles produced.