Description

Grape variety:
100% Monastrell

Vinification
Selection of the grapes in the vineyard during harvest in crates of 15kg. The grapes are cooled to 4C for 24 hours. Fermentation in stainless steel vats under controlled temperature. The cap is submerged very gently by hand. Total period of fermentation and maceration is 20 to 25 days. Only free run wine is used. Barrel aging for 12 months in French oak barrels of 225L and 1.000L. Only barrels for 2e or 3e year are used.

Soils and Vines
The vineyards are located in the Vall d'Albaida with an east facing hillside at 650 meters of altitude. Sustainable Viticulture.  Sandy soil with enough coarse elements that come from a calcareous geological formation of the Cretaceous. 40-year old vineyards goblet style. Very low yield of 1,5 kg per vine or 12HL/Ha.