This single varietal harvested manually seeks to respect, even enhance the particularities of the “els Alforins” vineyard area as well as the Monastrell. A soft crushing in small open tanks favors the extraction of aromas due to its constant contact with the skins. Once the wine has been left to rest for 14 months in French oak vats and concrete tanks, these two types of curing are assembled, obtaining a pleasant complexity in the final result.
With an appetizing intense red color, an aromatic complexity emerges, highlighting the red fruits. The freshness on the palate with sweet tannins and balsamic touches is remarkable. Long and pleasant persistence invites you to repeat.
Excellent to accompany, among others, Mediterranean dishes, cheeses and meats or bushmeats.
To promote the oxygenation of the wine and enjoy it to the fullest, it is recommended to serve it between 16 and 18ºC.