CUEVA DEL MONGE TINTO

Produced from a manual selection of 100% Tempranillo grapes, harvested at their optimal stage of ripeness and sanitary condition, and collected in small 15 kilogram crates. At the winery, a double manual sorting of the grape clusters is carried out. The grapes are then destemmed and gently crushed without applying pressure, after which they are transferred to oak vats for fermentation over 12 days at a controlled temperature of 25ºC. Malolactic fermentation takes place in barrel, followed by 14 months of aging in a combination of 50% French and 50% American oak barrels. Before being released to the market, the wine undergoes a minimum of 8 months of bottle aging.