Voluptuous with intense aromas of ripe red fruits, liqueur cherries and blackberry accompanied by complex notes of spice, balsamic, herbs and mocha. Powerful and intense.
The grapes underwent a meticulous double selection process in the vineyard and in the cellar to ensure only the highest quality fruit was vinified. Each plot was vinified separately, classified by the soil and the grape maturity. The grapes were gently crushed before being fermented at low temperatures of 20 to 24å¡C to preserve the aromatic richness of the Monastrell fruit. Malolactic fermentation took place in wood. Maturation took place for 12 months in American oak barrels.
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