REGION: BENICARLÓ DENOMINATION: BENICARLÓ VINEYARDS: 0.5 Ha. VARIETALS: 100% Monastrell. FERMENTATION and MACERATION: 10 days ANALYTICAL VALUES: ATT: 5.9 g/L – pH: 3.29 – SO2: 10 mg/L – AV: 0.35 g/L ALCOHOL: 12.01% TERRAIN: Clayey loam soil, carbonated and with basic pH. AGE OF THE GRAPEVINES: 7 years. GRAPE HARVEST: 3rd week of September 2019 BOTTLING: 18th December 2019 ANNUAL PRODUCTION: 550 bottles.
TASTING NOTES
Colour: Eye-catching pinkish colour, clean and shiny. Aromas: On the nose it is fragrant, fresh, with hints of strawberry, cheery, Kojak lollipops, watermelon and peaches, also accompanied by light vegetable hues. Palate: Fresh, light, vivacious on the palate, with excellent acidity, evoking memories of fresh fruit.
THE WINE’S STORY
Manual grape harvest in boxes. Very smooth pressing of the grapes. Static debourbage of the must flower for 24 hours. Transferred to stainless steel vats for its wholly natural and spontaneous fermentation, with locally produced yeasts at a controlled temperature of 17C for 10 days. Then the wine is kept in the vat with its fine lees for a period of two months, endowing the wine with smoothness. Afterwards the lees or heavy sediments are removed, without filtering, stabilising or clarifying, and the wine is bottled. As a result of this, the wine could display some natural precipitations, which would be tartrates, proteins, yeasts, etc.
PAIRING RECOMMENDATIONS:
This wine is paired well with white meats, sauces that are not too overpowering or subtle, salads, sushi, semi-cured or soft cheeses, along with any type of fish dish or seafood. Any rice dish, paella, Caldoso broth rice and any pasta dish.
