GRAPE: 100% Monastrell
VINEYARDS: 950 metres above sea level, vines in unirrigated vines about 70 years old on ungrafted rootstock, organic farming methods, nutrient-poor soils composed of stone covered with limestone slabs with very little rainfall.
Type of barrel: 5.000 litre French wooden vats.
VINIFICATION: The grapes are harvested by hand from mid-October onwards.
Once the grapes are in the vat, they are cold pre-macerated for 4 days to give the wine more colour, freshness and fruity aromas. The alcoholic fermentation lasts around 10 days at a controlled temperature of 26ºC, after which they remain with the skins for 3 days undergoing gentle daily pumping over to extract the fine tannins. The malolactic fermentation is carried out in the same stainless steel tanks receiving a gentle bâtonnage stirring its fine lees for 3 months which gives the wine more volume and elegance.
After this, the wine is racked by gravity and aged for a further 14 months in 5,000-litre French oak vats.
Intense violet colour with cherry red edges. Remarkable fruity aromas of cherries, red fruits, plums with hints of compote and subtle mineral and scrubland nuances. All of this is wrapped in soft tones in the background of its ageing in wood where the aromas of vanilla, hazelnuts and honey can be appreciated. Medium to full-bodied on the palate with soft, sweet tannins on entry that are both elegant and refined, very well integrated with the oak. Medium-high persistence, with a lively fruity and mineral finish and balanced acidity that makes it very pleasant to drink. It is also deep and complex due to the perfect maturity achieved by the Monastrell grapes of this plot where the typical flavours of the Mediterranean variety are obtained (blackberries, figs…) added to the nuances of the more Atlantic climate of red fruits and strawberries that make it different and give it this extra complexity.
A medium to full-bodied red wine with very good natural acidity, this fresh wine can be enjoyed on its own or with tapas, risottos, rice dishes, roasts, grilled or fried foods, grilled red meats and grilled vegetables.
It is recommended to serve at 16-17º C.