Murtia Monastrell 2018

Jumilla, Spain

VARIETAL: 85% Monastrell, 10% Syrah, 5% Cabernet Sauvignon.
Monastrell from 50-year-old vines. Dry farmed.

WINEMAKER: Gabriel Martinez

VINEYARD: Canada del Cerro Blanco. Sedimentary soils rich in broken rock.

VINIFICATION: Fermentation takes an average of 17 days and is done in small tanks loaded by gravity without crushing the grapes. The cap is worked by hand with regular push-downs

AGING: The wine spends 5 months in selected fine grain French (70%) and American (30%) oak barrels. A combination of large and small barrels (300 and 225 liters) is used to minimize the oak influence. The wine is only minimally filtered.

TASTING NOTES: Bright violet. Fragrant dark berries and spice on the nose. Smooth and balanced.

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