70% Monastrell, 30% Cabernet Sauvignon
VINEYARDS The vineyards are in the Campo Arriba district of Yecla, at 713 m (2339 ft) elevation, making temperatures much cooler than the neighboring town of Jumilla. Vines are 48 years in age and are farmed organically. Due to poor soil nutrients, vines have very low vigor and only produce about 4.4 lbs of fruit per vine.
SOIL Composed of limestone and chalk with clay and gravel subsoils that are poor in organic matter.
VINIFICATION AND AGING Whole clusters with stems undergo maceration at a cool temperature. Each grape variety is fermented separately. After fermentation, the skins and stems are kept together in a post-fermentation extended maceration for 7 days. Malolactic fermentation occurs in stainless steel tanks. After aging for 3 months in oak barrels that are 2 years old, the Monastrell and Cabernet are blended. After one month in the tanks, the wine is bottled.
|VARIETAL COMPOSITION||Monastrell, Cabernet Sauvignon|