Carefully-selected, hand-harvested 100% Monastrell, Certified Organic, from their oldest 40+ year, dry-farmed, bush vines in the Aceniche valley, very high altitude plots at 850-900m with nutrient-poor soils. 100% de-stemmed, alcoholic fermentation at controlled temperature of 24-26°C for 11 days. Deep, vivid colour with violet rim that reflects its youth. High aromatic intensity and complexity of ripe, red forest fruits from the Mediterranean scrubland with herbs and white pepper. Fresh and vibrant on the palate in line with what the nose anticipated: red fruit. It is tasty and fills the mouth with its persistence inviting you to savour it calmly due to its great complexity. A charming and vivid expression of high-altitude Monastrell. Food match; cured ham, cheeses, red peppers, stews, ‘migas de pastor’ Production: 6000 bottles.
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