100% Monastrell grown organically (with some biodynamic techniques) from the "Viña de Colén" plot. The grapes here are un-grafted, 50+ year old vines on sandy saline soils.
Everything is hand-harvested in small crates, and made somewhat similarly to the Garnacha "La Rambla Del Peligres." Here Andres does 50% whole clusters in small concrete and 50% destemmed but not crushed. Spontaneous fermentation in concrete on the skins at room temperature. Lightly pressed and then aged for 5 months in a combination of clay amphora and glass demijohn until being bottled unfined, unfiltered, and zero SO2.
Everything is hand-harvested in small crates, and made somewhat similarly to the Garnacha "La Rambla Del Peligres." Here Andres does 50% whole clusters in small concrete and 50% destemmed but not crushed. Spontaneous fermentation in concrete on the skins at room temperature. Lightly pressed and then aged for 5 months in a combination of clay amphora and glass demijohn until being bottled unfined, unfiltered, and zero SO2.
