Grapes from this single varietal Monastrell came from 50 year old vines. Cold maceration and fermentation for 8 – 10 days, along with malolactic fermentation in stainless steel tanks. The wine was then aged for 6 months in 80% French and 20% American oak barrels.
Intense and shiny cherry red colour. Ripe red fruit, licorice aromas followed by full body, intense fruit and well integrated oak flavours. Well balanced, fresh, with elegant soft tannins and a long finish.