Old Vines Monastrell
D.O. Yecla

As each block of vines reached optimal ripeness, the grapes were hand-picked and transported to our winery where they were gently de-stemmed and crushed. After two days of a cold-soak, 15% of the juice was removed (a process called saignée) to further concentrate the must. During the first few days of fermentation in stainless steel tank, the temperature was maintained at 22ºC and then allowed to increase to 28ºC as the fermentation finished. The cooler initial temperature preserves the fruit flavors while the higher final temperatures help to maximize color and tannin extraction. The new wine was then transferred to epoxy-coated cement tanks for malolactic fermentation. 20% of the wine was then transferred to small French oak barrels for 2 months, while the balance aged in tank.