The 'Elo' bottling is 100% Monastrell which grows un-grafted upon its original rootstock on beds of rocky, chalky limestone soils at 2,526ft above sea level. The vines were planted in 1973. 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.