Fermentation in stainless steel tanks. Malolactic fermentation and ageing on lees. Aged 7 months in French and American oak barrels. No sulfites and only 1,900 bottles produced per year.
On the nose, red fruits and spicy notes. In the mouth, a fresh minerality, with a touch of oak and ripe berries.
Vintage: 2017 Variety: Monastrel Origin: Lorqui, Murcia
1,900 bottle production per year