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100% Monastrell
the estate’s main red wine made from Monastrell planted in 2006 in Paraje Castante in Villena close to the winery at 600m elevation on chalky, stony, sandy soils. The grapes were hand-harvested and 30% underwent whole-cluster carbonic fermentation in stainless steel tanks, the rest of the grapes were destemmed but not crushed. A small portion of the juice was bled off after 48 hours and the remainder fermented on skins for 7 days with daily light pump-overs before pressing to tank to rejoin the bled-off juice. The wine completed primary and malolactic fermentation and was raised in tank for an additional 6-8 months, before getting a light filtration and small dose of SO2 before bottling.
100% Monastrell
the estate’s main red wine made from Monastrell planted in 2006 in Paraje Castante in Villena close to the winery at 600m elevation on chalky, stony, sandy soils. The grapes were hand-harvested and 30% underwent whole-cluster carbonic fermentation in stainless steel tanks, the rest of the grapes were destemmed but not crushed. A small portion of the juice was bled off after 48 hours and the remainder fermented on skins for 7 days with daily light pump-overs before pressing to tank to rejoin the bled-off juice. The wine completed primary and malolactic fermentation and was raised in tank for an additional 6-8 months, before getting a light filtration and small dose of SO2 before bottling.