Contundency and freshness, power and tradition. Lots of fruit and youthness for a lovely Monastrell.
Harvested September 14th, 2017. Spontaneous fermentation and 10 days maceration . Pressing and wild malolactic fermentation in chestnut barrels (500L). Aged 6 months in chestnut barrels (500L).
Wild red wine, tamed by the chestnut tree casks and the bottle.
It’s fruit, smoothness and range in mouth make it ideal for barbecues.