80% Tinto Fino- 10%Cabernet-Sauvignon- 10% Merlot

It shows mineral on the nose with fresh red fruit, strawberries, cherries and a touch of menthol well integrated with its barrel aging.

On the palate it has a clear, bright, fresh and fluid entry; still nervous and young tannins that give the wine volume in the mid-mouth. Its finish is mineral, complex, long with a freshness and a fragrance that herald a promising development and aging of the wine.

Hacienda Monasterio harvests by hand, in plastic boxes, thus preventing the grain from breaking. Once in the winery, before destemming, a selection of bunches is made at the selection tables, discarding those that do not reach the established quality parameters. It is never squeezed.

The aging room is equipped with a cold system, only used during the months of immense heat. The floor is made of natural gravel, which allows the humidity level in the room to always be balanced. Finally, they have a totally separate labeling room and bottle bedroom, which have natural ventilation to renew the oxygen in the place. The winery consists of three fully equipped warehouses with temperature and humidity control, independent of each other. The production room, equipped with stainless steel tanks, designed by Peter Sisseck, have hot / cold temperature control jackets, which allow to carry out alcoholic fermentations, with long and cold macerations. The production room is completed with a laboratory in which any type of analytical control is carried out.

Sausages, oriental - spicy, strong cheese, semi-cured cheese, cured cheese, blue cheese, goat cheese, pork, veal meat, chicken - turkey, game, lamb, offal, birds, sardines, tuna, flavored stews, stews with intense flavour, chocolate, fish paella rice, meat paella rice, risotto, meat and fish paella, thay rice, barbecue meat, fish, barbacue of vegetables, cream of seafood, fish soup, garlic soup, bolognese, vegetables.

-