It comes from the plot of La Solana where a plantation of ungrafted Monastrell planted in the year 1941. Destemming without crushing, encubado in underground presses where took place the alcoholic fermentation by autochthonous yeast about 10 days at 26 ° C, manual pumped, racking to new French oak barrels, where complete malolactic fermentation in contact with its Lees, and further aged for a minimum of 22 months, bottled unfiltered. Due to the poor performance of the plot production is very limited by vintage.
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