100% Monastrell a.k.a. Mourvédre. A dry wine made from fruit harvested at the end of October and beginning of November, allowing the grapes to raisin on the vine and produce an Amarone-like wine that is then aged solera style for many decades before it is released. The result is a profoundly rich...
100% Monastrell from eighty-year-old vines that have grown resistant to the Mediterranean heat of Alicante. The grapes are hand-harvested, totally destemmed and lightly crushed prior to pressing. The resulting wine is complex, floral, and spicy with some hints of leather and tobacco. Delicious and...
Monastrell made in eighty-year-old conofors (think dairy tanks but made of American oak). Filtered by gravity and, following tradition, made in a slighty oxidative style which gives the wine its very unique character.
100% hand-harvested Monastrell(Mouverdre) from a single vineyard in the Los Chacayes IG within the Uco Valley. Fermented 100% whole-cluster with native yeasts, then aged 100% sur-lie in concrete for 6 months.
For centuries Alcarias were at the heart of rural life in southern Spain. Centered around a grand house decorated with alabaster and Moorish tiles, these specialized hamlets housed artisanal lace or silk factories and more often than not olive oil and wine presses. Our Alcaria, with the assistance...
Hécula is an old-vine Monastrell sourced from two districts, Las Gruesas & Pozuelo, both in the northern part of DO Yecla. Here the soils are high in lime content and at a higher elevation than the rest of the region, the Monastrell is dense and rich but with balanced acidity and ripe tannins....
Murcia, the land that stretches from the northeastern border of Andalusia to the southwestern edge of Valencia, is blessed with a warm, dry, Mediterranean climate – an ideal place to grow Monastrell. Yecla is one of the three DOs in Murcia that makes a range of wines based on the Monastrell grape...
At the foot of Monte Arabi, the Castaño family tends some of the oldest vines planted in the sun drenched DO of Yecla. Under the supervision of Eric Solomon and Jean-Marc Lafage, Solanera is a blend of Monastrell (65%), Cabernet Sauvignon (20%), and Tintorera (15%) which is aged in oak for 10...
