Sweet and rather fragrant nose, but on the palate this has rather chewy, dry tannins and sweetness that doesn’t really jell with them. You need a big steak to make this work well. A blend of garnacha, tintorera and monastrell.
Garnacha Tintorera and Monastrell grapes come from vineyards situated in Almansa, between 700 and 1000 meters of altitude, planted in sandy soils with a high lime concentration in the base. The grapes are separately fermented in stainless steel tanks and then they stay 4 months in French oak barrels.
Pair with monkfish and seasonal mushrooms.
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