Classification of Wine
Varietal: 40% Monastrell, 30% Tempranillo, 30% Cabernet Sauvignon
Soil: Clay, limestone, and calcareous
Sulfites: 28 mg/L
Total Acidity: 4.8 g/L
Monastrell trellised vineyards from Finca Montesanco at 650 m. 1.5kg/vine harvested 3rd week of October. Tempranillo trellised vineyards in Finca El Churro at 700 m. Calcareous soils 4.5kg/vine harvested 2nd week of September. Cabernet Sauvi-gnon trellised vineyards of plot in Finca Los Rincones at 720 m. Calcareous mix soils, 4 kg/vine harvested second week of Sep-tember.
Hand harvesting, separate vintification. Malolactic fermentation takes place in Hungarian Oak barrels. Then aged again in Hun-garian barrels for a minimum of 6 months.
Bles is the name given to an indigenous plant– Chrysanthemum Bles. Our Organic vineyards thrive with nature and insects like the butterflies that can thrive in the natural chemical free envi-ronment. Intense deep ruby color. On the nose, balsamic aromas and spices, and a background of ripe fruits. Rounded tannins and hints of citric and spice, with a long ripe berry finish. Enjoy with BBQ meats, poultry, accompanied with sauces and spicy plates. Serving Temperature: 18°C / 65°F
90 points Guila Penin
Bronze medal Challenge Mondial du Vin