Description
Monastrell aged four months in oak barrels. Made with traditional fermentation for clean structure. Shows medium body with steady tannins. Serve at sixteen to eighteen degrees. Suitable for grilled meats.
Monastrell from very low-yield vines, aged four months in oak. Aromas of ripe black fruit with subtle spice and toast. Rounded palate with balanced structure and a persistent finish.
Monastrell aged four months in oak barrels. Made with traditional fermentation for clean structure. Shows medium body with steady tannins. Serve at sixteen to eighteen degrees. Suitable for grilled meats.
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