One of the best red wines in the country and probably the best Monastrell in Spain. It comes from a plot called La Solana where there is a free-standing Monastrell plantation planted in 1941. Destemmed without crushing, vatted in underground lagars where alcohol fermentation by native yeasts took place for about 10 days at 26 ºC, manual punching down. , discovered in oak foudres where malolactic fermentation is completed in contact with its lees, and subsequent aging for a minimum of 19 months in foudres. Unfiltered bottled. Due to the low yield of the plot, production is very limited per vintage.
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