Description
Monastrell aged twelve months in oak for structure. Made with extended maceration for strength. Shows full body and firm tannins. Serve at sixteen to eighteen degrees. Suitable for rich meats.
Rich Monastrell aged 12 months in oak. Dark-fruit aromas with toasted and sweet-spice notes. Structured yet balanced palate with a long finish.
Monastrell aged twelve months in oak for structure. Made with extended maceration for strength. Shows full body and firm tannins. Serve at sixteen to eighteen degrees. Suitable for rich meats.
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| DO |