Production
The Monastrell grapes are selected from parcels of the estate's old vine fruit (over 40 years). These low-yielding vines grow in shallow, chalky soils on a bed of limestone and rock. After harvesting the grapes are macerated for 25 days, and then pressed and aged for 12 months in French oak barrels.
Tasting notes
Powerful aromas of baked strawberry, blackberry and a hint of chocolate. Spice and cedar are layered with juicy ripe plum. Full bodied with ripe fruit and supple tannins, but the palate is left with an overall sense of freshness thanks to the crucial bright acidity. A complex wine with great appeal, concentration and length.
Food match
Paella or risotto, or fantastic with a meat feast pizza!
