Monastrell

Made entirely from Monastrell, this red carries fourteen percent alcohol. Fruit depth, balance and a soft profile accompany its Yecla origin. Regional vineyards range from roughly five hundred to nine hundred metres in elevation. The wine is produced by a cooperative of local growers based in Yecla, Murcia. Suggested pairings include grilled dishes and Spanish tapas.

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.

Ripe red fruit, vanilla, cinnamon and toasted notes accompany a deep purple-red colour. The palate is fruity, savoury, fleshy and glyceric, with soft, ripe tannins. Monastrell, Syrah and Petit Verdot are fermented and macerated separately for fifteen to twenty days at no more than twenty-eight degrees Celsius. The blend spends four months in American oak barrels.

Red and black fruit aromas appear with balsamic notes and Mediterranean herbs. The palate is delicate and elegant, with spicy flavours, cinnamon and vanilla. This red wine comes from Murcia and carries 14.5 percent alcohol. The blend combines Monastrell and Cabernet Sauvignon. Maturation includes at least twelve months in oak and then at least twelve months in stainless steel.

Monastrell and Bonicaire come from vines between fifty and seventy years old. Bonicaire is partly fermented with stems in clay amphora, while Monastrell goes into five-hundred-litre oak. Maturation lasts about six months. Red fruit, fruit compote, floral and balsamic notes accompany a light profile with a long, fruity finish; black fruit, sweet spice and a mineral note are also present.

Monastrell, Bonicaire, Arcos and Garnacha come from old and young plots in Els Juncarejos. Each plot ferments separately with indigenous yeasts and a high proportion of whole clusters. Maturation lasts ten months in concrete and 300-litre French oak barrels. The red wine contains thirteen percent alcohol, with a pH of 3.56 and 5.1 grams of acidity; 6,500 bottles were produced.