Murcia

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.