Monastrell Sumoll

The grapes come from small vineyard sites near Els Monjos on calcareous-clay soils. Both varieties are hand-picked into 20-kg crates, sorted and fully destemmed. They macerate separately for around two weeks with the must left undisturbed; alcoholic fermentation takes place with indigenous yeasts in stainless steel. After racking without pressing, the wine matures in tank for around eight to ten months. It is red, young, fruit-driven and juicy, with moderate body and the fresh, taut acidity typical of Sumoll. Information on the maturation period varies depending on the source.