GRAPE: 100% Monastrell
VINEYARDS: 750-850 metres above sea level, over 50 years old, unirrigated vines, certified organic farming, nutrient-poor soils, sandy and rich in limestone. Low rainfall.
AGEING: 5-6 months in fine-grained, medium-toasted American barrels (300 L).
VINIFICATION: After a long and hot autumn, and a careful selection of the best bunches of Monastrell grapes, the manual harvest begins in early November, at the optimum moment of ripeness, which allows us to obtain a must rich in sugar, with a very intense and concentrated colour, full of ripe fruit flavours.
Fermentation with native yeasts (wild fermentation) for 5-6 days at 28-29ºC. Fermentation is stopped by cooling in order to maintain that natural sweet sensation in the final product, preserving the primary aroma of the fruit and an alcohol content of +/- 14%.
Post-maceration at 8ºC for 13-15 days with the skins and malolactic fermentation in stainless steel tanks with fine lees bâtonnage for 1 month in order to further structure the final product. Decanting by gravity and ageing for 5-6 months in 300-litre, fine-grained, medium-toasted American oak barrels.
Intense cherry colour with violet hues. On the nose aromas of ripe fruit and sultanas, perfectly balanced with a subtle touch of oak. Medium-bodied, sweet, and very smooth on the palate. Juicy, well-integrated tannins. Persistent and silky finish. A product of great balance, perfectly combining volume and acidity.
Enjoy this unique wine on its own as an aperitif or with grilled dishes,
grilled, fried, red meats, rice dishes, pasta, cold meats and cheeses.
It is recommended to serve at 14º- 16º C.