Made from a blend of Nero D'Avola and Frappato grape varieties from old vines that at between 300 and 600m above sea level. The frappato is picked at optimum maturity with the Nero d'Avola grapes left on the vine to lightly with and natura
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This full-bodied complex red is produced from low yielding Monastrell vines grown in the shallow chalky soils and arid climate of Jumilla.
Powerful aromas of ripe dark berry fruit with a hint of chocolate. The palate has ripe plums and spicy oak characters balanced by supple tannins and fresh acidity. A complex, full-bodied wine with great appeal, concentration and length.
The Monastrell vines are cultivated in chalky soils on a bed of limestone and rock. After harvesting the grapes are macerated for around three weeks, then pressed, and the resulting wine is aged for 6 to 8 months in new French oak.
|wine style||Full Bodied Red|
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