$40.55 inc GST
VARIETY:100% Monastrell
COLOR: Red
PRODUCTION AREA: Los Pandos, Almansa
VINEYARDS: In the uncontaminated territory of Los Pandos, a generous land hosts our old vineyards inherited from a millenary tradition. A pure blue sky and perfect microclimate with important thermic excursions even in the hottest months, the right conditions are created this outstanding aromatic structure and perfect balance in acidity.
VINIFICATION: Wine made from 100% Monastrell. Traditional vinification practices are followed with crushing, fermentation in rotative horizontal tanks. Maceration for 8 days at a temperature of 26°C. Following malolactic fermentation, the wine is aged in 300lt French oak barrels for a min of 6 months.The new oak is 15% of the all barrels. After barrel ageing, there is a light clarification and cold stabilization. Amicrobic filtration before bottling to preserve all the organoleptic features.
SENSORY FEATURES: Clean and bright with incredibly intense cherry red. On the nose, the fruitfulness from the Monastrell varietal has been preserved, with subtle confit fruit flavours, blended with smokey hints and roasted tones from the gently toasted French oak barrels. Well balanced and fresh on the palate. Lively, full bodied with great acidity and noble and smooth tannins.
BEST SERVED WITH: Ideal with deep flavoured stews, rich meats, pasta with mushrooms,dried meat such as Spanish ham and cured cheese.
WINEMAKERS: Diego Lopez, Flavio Fabiani & Dennis Verdecchia
SERVING TEMPERATURE: 16-18°C
VARIETY:100% Monastrell
COLOR: Red
PRODUCTION AREA: Los Pandos, Almansa
VINEYARDS: In the uncontaminated territory of Los Pandos, a generous land hosts our old vineyards inherited from a millenary tradition. A pure blue sky and perfect microclimate with important thermic excursions even in the hottest months, the right conditions are created this outstanding aromatic structure and perfect balance in acidity.
VINIFICATION: Wine made from 100% Monastrell. Traditional vinification practices are followed with crushing, fermentation in rotative horizontal tanks. Maceration for 8 days at a temperature of 26°C. Following malolactic fermentation, the wine is aged in 300lt French oak barrels for a min of 6 months.The new oak is 15% of the all barrels. After barrel ageing, there is a light clarification and cold stabilization. Amicrobic filtration before bottling to preserve all the organoleptic features.
SENSORY FEATURES: Clean and bright with incredibly intense cherry red. On the nose, the fruitfulness from the Monastrell varietal has been preserved, with subtle confit fruit flavours, blended with smokey hints and roasted tones from the gently toasted French oak barrels. Well balanced and fresh on the palate. Lively, full bodied with great acidity and noble and smooth tannins.
BEST SERVED WITH: Ideal with deep flavoured stews, rich meats, pasta with mushrooms,dried meat such as Spanish ham and cured cheese.
WINEMAKERS: Diego Lopez, Flavio Fabiani & Dennis Verdecchia
SERVING TEMPERATURE: 16-18°C
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