GRAPE: 50% Monastrell – 50% Garnacha Tintorera
VINEYARDS: 800-950 metres above sea level, vines in dry vase, 30-40 years old, organic farming methods, soils poor in nutrients and rich in limestone, low rainfall.
AGEING: 4-6 months in fine-grained, medium-toasted French and American Allier barrels (300 L).
VINIFICATION: The grapes of both varieties are harvested by hand from mid-October onwards. Once in the vats, they are left for about 5 days undergoing a cold pre-maceration to give the wine more colour, freshness and fruity aromas. The alcoholic fermentation lasts around 8 days at a controlled temperature of 25º degrees. Malolactic fermentation is carried out in the same stainless steel tanks receiving a gentle bâtonnage stirring its fine lees for 1 month, which gives the wine more volume and elegance.
After this process, the wine is racked by gravity and aged for a further 3-4 months in 300-litre fine-grained French Allier and American oak barrels of medium-high toast.
Intense cherry colour with violet hues. Aromas of ripe forest fruits with a subtle hint of oak undertones. Medium-bodied on the palate with elegant fine tannins very well integrated with the wood that give way to a persistent, silky finish, with the characteristic sweet touch of Monastrell.
A medium-bodied red wine with good acidity, this sweet wine can be drunk on its own or accompanied by tapas, risottos, rice dishes, roasts, grilled or fried foods, grilled red meats, cured meats (ham, chorizo, etc.) and semi-cured cheeses.
It is recommended to serve at 16-18º C.