Juan Gil Monastrell (Jumilla) 21

We selected the Monastrell grapes for this wine from 40-year old parcels in our estate vineyards. Here shallow, chalky soils on a bed of limestone and rock, combined with an arid climate, produce the low yields (1,8 ton per acre) required for wine of this complexity. After harvesting, the deep purple grapes are whole-cluster macerated 'sur lie? for 25 days, and then pressed and aged for 12 months in French oak barrels.