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 AGEING: Harvest takes place in the cool, early morning hours. The best bunches are selected and undergo a gentle crush. Whole clusters with stems undergo maceration at a cool temperature (59 F). Each grape variety is fermented separately. After fermentation, the skins and stems are kept together in a post-fermentation extended maceration for seven days. Malolactic fermentation occurs in stainless steel tanks. After ageing for three months in oak barrels that are two years old, the Monastrell and Cabernet are blended. The wine is bottled after one month in the tanks.
GRAPE: 70% Monastrell, 30% Cabernet Sauvignon. Vines planted since 1970. Tended in chalk and limestone soil at 713 m (2,339 ft) elevation
|VARIETAL COMPOSITION||Monastrell, Cabernet Sauvignon|