Monastrell vineyards aged on average 52 years, planted in chalky, stony, poor soils at 2,300 feet above sea level. The vineyards are dry-farmed and-harvested and then an optical sorting machine is used to select the best berries. Maceration and fermentation in stainless steel tanks before being transferred to French oak barrels for 12 months aging. Ripe dark berries and cherries, floral notes and a touch of smoke. Rich with silky tannins on the mid-palate and a long, spicy finish with lingering juicy fruit.
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