GRAPE VARIETIES
80% Tinto Fino-20%Cabernet-Sauvignon
BOUQUET
Complex and mineral aromas with very ripe fruit with toasted notes provided by barrel aging.
PALATE
The entry into the mouth is smooth, giving way to a structure intense and sweet tannins. Long and persistent finish, maintaining black and ripe fruit. It came with a great structure, with aging potential.
VITICULTURE
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.
WINEMAKING
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.
FOOD PAIRING
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.
RECOMMENDATIONS
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Spain
