Monastrell Organic
D.O. Yecla

Our winemaker David Tofterup visits each vineyard to select specific blocks and determines when each is at optimal ripeness. At that time, the grapes are harvested by hand and taken to the winery where they are gently de-stemmed and crushed. After a two day cold soak, 15% of the juice is removed (a process called saignée) to further concentrate the must. During the first few days of fermentation in stainless steel tank, the temperature is controlled at 20ºC and then allowed to increase to 25ºC as the fermentation finishes. David’s philosophy is that the cooler initial temperature preserves the fruit flavors, while the higher final temperatures help to maximize color and tannin extraction. After completion of primary fermentation, the wine is transferred to epoxy-coated cement tanks for malolactic fermentation and aging. Part of the wine is then transferred to small French oak barrels for 2 months.