GRAPE VARIETIES
80% Tinto Fino-20%Cabernet-Sauvignon
BOUQUET
Nose with aromas of fruits and black berries, mineral notes laced with aromas of violets, liquorice and subtle notes of barrel roasting.
PALATE
A great texture, an extraordinary fruity raspberry purity and black currant, fully integrated with the tannins that still they are present in the upper part of the palate. The wine has a long finish, has a generous structure and honest that will allow a noble aging in the bottle.
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
