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The grapes were crushed very lightly before being fermented and macerated on their skins for 10 days at a controlled temperature of 28ºC in stainless-steel tanks. After fermentation, the wine remained in stainless-steel tanks until bottling. The gentle handling preserved the natural fruit purity and freshness of the Monastrell.
This wine is deep ruby red in colour. On the nose, there are rich notes of black cherries, plums and an elegant mineral touch. On the palate, this Monastrell is smooth with velvety tannins and a long finish, bursting with fruit. 13.5% abv.