Production
The 100% Monastrell grapes are sourced from bush vines cultivated in the north-east of the Jumilla region, on sandy, chalky soil at around 700m altitude. After hand-harvesting the grapes undergo fermentation in stainless steel, then maturation in French and American oak for around 4 months.
Tasting notes
Ripe bramble fruit and plum aromas with hints of toasty oak and vanilla. More ripe dark fruits on the palate balanced by juicy acidity, sweet spice, and supple tannins.
Food match
Pairs well with roast meats and rich stews.
