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Fermentation in stainless steel tanks. Malolactic fermentation and ageing on lees. Aged 12 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: 2018 Variety: Monastrel Origin: Lorqui, Murcia

2,900 bottle production per year



TINDU (Non Sulphites)

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