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

 

 

TINDU

£32.40Price

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