The organically-grown Monastrell grapes are selected from vineyards in the Alicante region of eastern Spain. After destemming the grapes are gently pressed and undergo temperature-controlled fermentation at 26ºC with selected yeasts. Malolactic fermentation takes place in stainless steel.
Pronounced dark almost raisiny fruit aromas with spicy notes. The palate has ripe blackcurrant and plum characters, savoury notes and hints of black pepper. Supple tannins add some grip and complexity and the finish is surprisingly fresh for such a full-bodied red.
Serve with red meats, game and strong cheeses.