Roble Monastrell has a typical scent of the grape variety, with a subtle aroma of candied fruit, mixed with a smoky and soft roasted background from the light roasting of the French oak barrels. On the palate, the wine is balanced, fresh, lively and flavoursome with an appropriate acidity and noble tannins of ripe fruit. It is ideal to drink with stews, also with salads with a soft dressing, entrecote, pork belly, pasta with mushrooms… and as always with charcuterie and a well-salted cheese. We recommend drinking the wine in the five years after the harvest at an optimal use temperature of 15ºC.
The vines selected for making this wine are carefully selected by the winemakers who, in addition to the quality of the grapes, also consider the age, yields and vigor of the vine to ensure maximum quality. This wine is made from 100% Monastrell. These are traditionally vinified followed by pressing. Fermentation takes place in rotating horizontal tanks. The fermentation temperature was about 26 ° C with a maceration time of 8 days. After malolactic fermentation, the wine is aged for at least 6 months in 300 liter French oak barrels. The barrels are a mix of 15% new to 4 year old oak barrels. After barrel maturation, the wine is lightly clarified and cold stabilized.