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The Monastrell vines are cultivated in chalky soils on a bed of limestone and rock. After harvesting the grapes are macerated for around three weeks, then pressed, and the resulting wine is aged for 6 to 8 months in new French oak.
Powerful aromas of berry fruit and a hint of chocolate. The palate has ripe plums and spicy characters balanced by supple tannins and fresh acidity. A complex wine with great appeal, concentration and length.
Pair with rich sausages and casseroles, or hearty bean and mushroom dishes.
