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.
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. Aged for 10-12 months.
Hand harvested Monastrell from a single vineyard in the Los Chacayes IG within the Uco Valley. Vines were planted in Calcareous river stones. 100% whole cluster, semi-carbonic maceration for 4 days. Fermented with native yeasts then aged sur lie in concrete for 6 months.