The Monastrell grapes are selected from parcels of the estate's old vine fruit (over 40 years) in Jumilla, Spain. These low-yielding vines grow in shallow, chalky soils on a bed of limestone and rock. After harvesting the grapes are macerated for 25 days, and then pressed and aged for 12 months in French oak barrels. This full-bodied red wine has powerful aromas of baked strawberry, blackberry and a hint of chocolate. Spice and cedar are layered with juicy ripe plum. The wine is balanced by fresh acidity and has a complex character with great appeal, concentration and length. Made from Monastrell grapes, it is a 15% ABV wine, suitable for vegetarians and vegans, and is both organic and sustainable.
