EL Abuelo Tempranillo Monastrell

GRAPE: 70% Monastrell – 30% Tempranillo


VINEYARDS: Trellised and goblet-trained vineyards, 25 to 35 years old, grown at 750-850 metres above sea level. Ecological agriculture, soil poor in nutrients and rich in limestone. Low rainfall.

VINIFICATION: Harvesting of our Tempranillo grape at the beginning of September, and at the end of October of our Monastrell grape. Separate maceration of both varieties for 3 – 4 weeks at 27 – 28 °C to give the product its particular characteristics.

Tasting Note

Medium-bodied, limpid red wine, with an intense ruby red hue. Fruity and well-structured, with hints of red summer fruit, cassis and sage. Perfectly integrated sweet tannin. Long, silky, fruity and persistent finish.


Enjoy this red wine on its own, or with grilled, roasted or fried dishes. Red meats, rice dishes and pasta with ragout. Cured cured meats (ham, chorizo…) and semi-cured cheeses.

It is recommended to serve at 16-18º C.