Monastrell is our region classic variety and with Altos de la Hoya we aim to capture its essence.
Blend.- 90% Monastrell, 10% Grenache
Harvest & Elaboration.- Harvested during begining of October. Fermentation in stainless steel tanks.
Wood aging.- Aged during 6 months in French oak, a combination of barrels and 60hl oak tanks. Only a small percentage may be new.
Tasting note.- Deep ruby. Ripe, powerful scents of red and dark fruits, minerals and spices. Finishes fresh and long, with a repeating dark fruit note.
Food pairing.- An exceptional combination with red meats and stews.
- Alcohol content: 14% alc/vol
- Total acidity: 5 gr/lt (in tartaric acid)
- Volatile acidity: 0,43 gr/lt (in acetic acid)
- Residual sugar: <2 gr/lt