Alicante DOP

Mature red fruit, vanilla and mocha meet forest berries, cherry, blackberry, cocoa and pine. The palate is smooth and balanced, with ripe tannins and a lingering toasted finish. Organic Monastrell from old vines in Alicante is fermented in stainless steel and receives a touch of medium-toast American oak. The wine is also produced for vegan diets.

Fresh sour cherry is joined by almond, herbs, black pepper and an earthy iron note. Fine aromatic tannins frame the finish. Made entirely from Monastrell, the fruit comes from old vineyards in Alicante’s Vinalopó area. The vineyards have predominantly limestone and sandy or sandy-loam soils, sometimes with surface stones. Fermentation uses indigenous yeasts in stainless steel and cement, followed by six to eight months of maturation in the same materials.