100% Monastrell from the valley, fermentation in steel tanks under temperature control with a soft maceration of skins. After the malolactic fermentation the wine is aged in French and American barrels for a short period (from 3 to 6 months) with the purpose of obtaining fresh and fruity wines with the character of the monastrell.
Deep ruby. An exotic, highly perfumed bouquet displays dark berries, cola, lavender and a hint of smokiness (no new oak, though). Chewy blackberry and bitter cherry flavors show good depth and intensity, with sweet red fruit on the back end. A floral note echoes on the juicy, lively finish. Lots going on here for the money.
Casa Castillo in the region of Jumilla is a property that has been producing wine since 1874. This tradition continued with a winery built by a French company in 1910 when phylloxera forced them out of their vineyards in France. Jumilla is one of the few places in Spain that has successfully resisted the infestation of phylloxera, hence making it an ideal place for this new winery. Like many Rhone wine merchants, they were interested... View More