The grapes come from the 5 hectare Finca El Serrano plot, planted in 1980, with poor limestone soils. Here the climate is very warm, more continental in the mountainous areas inland. The Monastrell grapes are harvested at the start of October - fermented at 25ºC with their own yeasts from the skins, and with a gentle pumping over. Pressing is carried out after 30 days of maceration. Malolactic fermentation takes place in stainless steel and the wine is racked to French oak foudres to be aged for six months before bottling. Cultivation and winemaking are carried out with as little intervention as possible, trying to reflect the full potential of the terroir.
Intense aromas of ripe plum and bramble fruit together with toasted oak. The palate is meaty and complex, with balanced tannins and a long and rich finish. Retains freshness and energy and works brilliantly with chargrilled foods!
