Grape Variety: Monastrell
 
Alcohol content: 15%Vol
 
Vinification: Traditional vinification practices are followed with crushing, fermentation in rotative horizontal tanks. Maceration for 8 days at a temperature of 26°C. Following malolactic fermentation, the wine is aged in 300L French oak barrels for a minimum of 6 months. The new oak is 15% of the all barrels. After barrel ageing, there is a light clarification and cold stabilization. A microbic filtration before bottling to preserve all the organoleptic features.
 
Colour: Clean and bright with incredibly intense cherry red.
 
Bouquet: On the nose, the fruitfulness from the Monastrell varietal has been preserved, with subtle confit fruit flavours, blended with smokey hints and roasted tones from the gently toasted French oak barrels.
 
Taste: Well balanced and fresh on the palate. Lively, full bodied with great acidity and noble and smooth tannins.