100% Monastrell from 45 year-old bush vines grown on poor chalk and limestone soils. Vine density 3,200 vines/ha. Manual harvest with a yield of 5,000kg/ha. Must is cold macerated for 48 hours before being fermented for 7 days in stainless steel at 25-27°C. Bentonite fined. Matured in French and American oak for 3 months. Suitable for vegetarians and vegans.

A very interesting smell – very rich and syrupy with some spicy oak. Spicy, woody, taste. A little hot. But a good price.
Alc 14%, TA 4.9 g/l, pH 3.72. Available from Wine Direct and 187 branches.
15/10/2008

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