Description
This is the Suriols’ Mataó, the local name for Monastrell, planted in 2008 to gravel, silt, poor and well-drained soils. Spontaneous alcoholic fermentation and maceration for 10 days. After pressing, the wine went through spontaneous malolactic fermentation in 500-liter Chestnut barrels, where it spent a total of six months. Bottled without filtration or sulfur addition. Untamed! Bursting with youthful dark fruit, pleasantly round body, and long spicy aftertaste.
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