Tarima Monastrell is sourced from vineyards planted between 1972 and 1979, at an altitude of 600 to 750 meters. The bedrock is dry and shallow and is primarily composed of limestone; the topsoil is intermixed with pieces of pure chalk. The combination of the soil profile and diverse altitudes in this area give this region a very unique terroir. The wine is stainless-steel, open vat fermented, with some stirring of the lees to attain the maximum expression of the variety. The wine is aged for six months in one-year-old Bordelaise and Burgundian oak barrels, which were previously used for Tarima Hill.
89 / 100 Cellarmaster Value Rating