A superb example of Monastrell, with its powerful and intense nose of ripe black fruits supported by subtle hints of oak spice and black pepper. Balanced and warm with a lovely savoury note on the palate.
The grapes were chosen from the best plots and carefully selected. Fermentation and maceration took place with skin contact, in stainless steel tanks and lasted between 15 to 25 days. The temperatures were carefully monitored, to ensure they did not exceed 28å¡C. The wine was then aged in new American oak barrels for a period of six months, prior to release.
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