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100% Monastrell from the valley, fermentation in steel tanks under temperature control with a soft maceration of skins. After the malolactic fermentation the wine is aged in French and American barrels for a short period (from 3 to 6 months) with the purpose of obtaining fresh and fruity wines with the character of the monastrell.
" Deep ruby. An exotic, highly perfumed bouquet displays dark berries, cola, lavender and a hint of smokiness (no new oak, though). Chewy blackberry and bitter cherry flavors show good depth and intensity, with sweet red fruit on the back end. A floral note echoes on the juicy, lively finish. Lots going on here for the money. "
International Wine Cellar
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