The harvest is done manually in pallets of 150 kg. where they go to a cold room for 48 hours at 8ºC. The grapes are selected at the table, choosing the best ones, later it is vatted where we carry out the alcoholic fermentation for 8 to 10 days, not exceeding the temperature of 26ºC in contact with the skins. Young and monovarietal red wine, from different vineyards in which the altitude and the type of soil mark its character.
Nose: This powerful Monastrell is elegant on the nose, with aromas reminiscent of red fruits such as cherries, strawberries and black plums, with a spicy finish
Palate: On the palate it is juicy and fresh, it presents an enveloping body with a very pleasant sensation, a long and vibrant finish
"Ripe black/blue fruits and a sexy floral nuance on the spice-accented nose. Smooth and appealingly sweet on entry and more taut on the mid-palate, offering bitter cherry and blackcurrant flavors and a touch of dark chocolate. Dusty tannins lend shape and grip to the finish, which lingers with strong, spicy tenacity."-Josh Raynolds
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