The Monastrell is produced from bush vines planted at a density of 1,600 vines per hectare. The grapes are grown in a balanced, caring and sustainable way. The vineyards’ soils carry great importance, being very active with good biological conditions which favour a fast assimilation of reincorporated organic matter. This enables full terroir expression.
Manual harvesting of the Monastrell with special bunch selection to bring acidity, structure and vivacity. The varietie are vinified with a pre-fermentation cold soak (16ºC) lasting 4 days, followed by a temperature-controlled alcoholic fermentation at 24ºC for 6 days, before the wine is run off its skins. The malo-lactic fermentation is done using selected bacterial strains. The processes leading up to the bottling are carried out in the gentlest way possible in order to preserve all of the wine’s character.
A very deep cherry-red colour. The nose reveals plenty of red berry and black fruit aromas with cherry, black plum, strawberry and dates coming to the fore. On the palate, red berry fruit and sweet black fruit come through well, together with dried figs and dates. The wine’s lively acidity brings magnificent balance.
Excellent with charcuterie, grilled white meats, stews served with rice, or semi-cured cheese.
Best served at a temperature of 14-16ºC.