100% Monastrell (un-grafted original rootstock). Vines planted in 1973. Tended in rocky, chalky and limestone soil at 770 m (2,526 ft) elevation.
WINEMAKING and AGING The harvest takes place approximately 25 days earlier than what is customary of the region, at the moment when the grapes are most flavorful and balanced. They fill open stainless steel tanks with whole clusters for a slow press and 28 maceration which then goes to 2-3 year old 500 liter French oak barrels for one year, followed by a rest in a 2000 liter cement tank without touching. Once bottled, Elo spends a minimum of 8 months aging in the cellar before being released to the market. The Monastrell grape needs more time than most varieties to achieve and express its full potential, but it is amazing how it evolves once aged for more than 2 years.