Variety: 100% Monastrell
Tasting notes: Posesses a rish cherry-red hue with well-coloured drops. It has a mature nose remenant of figs, cherry conserve and raisins, constantly evolving with a subtle aroma of dried barley. The taste is fresh, full and intense with a fruity flavour and silky appetising finish.
Accompaniments: Ideal with savoury aperitives; canapés; blue cheeses and Roquefort; Pate de fois; fruits and fruit tarts; with bitter chocolate and to enjoy at a generously-laid table.
Vineyard: Simple clayey soils with low humus levels
Age of vineyard: 10 years
Plantation area: 2.5m x 1 m
Rootstock: American SO 4
Support system: Cordon Royate with short pruning.
Rain Gauge: 336.2 mm
Altitude: 300 m
Orientation: South and West
Average production: 3.000 kg/Ha
Alcohol: 18 Degrees
Acidity (ATS): 3.27 g/ls
Volatile Acidity: 0.20 g/l
Residual sugars: 107,2 g/l
Total sulphurs: 20 mg/l
Limited production of 2.000 bottles.
Vineyards: 100% from Emendis Estate.
Monastrell: early October.
Production: Harvested Early in October when the grapes just begin to shrink and are in the first phase of drying which is considered the optimum stage of maturity for harvesting. Picking is manual into 20 Kg boxes and chilled to 5º C. This harvest then passes across a table for selection of the highest quality fruits: a rendering of 60%. They are then macerated at a temperature of 20 º C and when partially fermented the process is retarded by the addition of wine alcohol. Ageing then takes place in stainless steel Tanks.