VERMADOR MONASTRELL/PETIT VERDOT 2022

£8.99

Alicante. No oak. Big, purple-y and juicy.
Vegan

In stock

SKU: 00122 Categories: , ,

Description

ALICANTE. Big flavour, little price! No oak. Bold Monastrell stuffs the wine with big red and black fruit with the petit verdot adding plumpness with more tannin and colour.

From Bodegas Pinoso Co Operative

GRAPE Monstrell, Petit Verdot CLOSURE Screwcap
REGION Alicante VEGETARIAN Yes
VINTAGE 2022 VEGAN Yes
ABV 14% ORGANIC Yes – not certified

DRY    |________*________|________|________|     SWEET

LIGHT    |________|________|________*________|     FULL BODIED

NO OAK     *________|________|________|________|     OAKY

Spanish reds

Find out more about the winery here

*THIS IS A CERTIFIED ORGANIC WINE UNDER EU LEGISLATION. HOWEVER, POS T BREXIT, WE CANNOT SELL IT AS SUCH.*

Additional information

Bodegas Pinoso

Bodegas Pinoso was set up as a cooperative in 1932 and the work carried out in the vineyards faithfully respects the wining traditions of our wine producers.

The coming together and effort put in by the founding members of Bodegas Pinoso meant that the winery quickly became renowned for the quality of its wines. This is why, in the years that followed, many other wine producers wanted to join the cooperative and initially in 1969 and later on in 1974, the winery was extended so as to make room for the new producers. After quite a lot more expansion at the beginning of the 80’s, the winery was capable of producing up to approximately 19,000.000 litres. It thus became the most important winery cooperative in the province of Alicante with 650 members. At the end of the 90’s the winery began to rethink its quality policy so as to improve its bottled wines while at the same time designating the first areas of the winery land to be used for certified ecological vineyard plots.

Production

Our Vermador red wine is produced with our best Monastrell and Petit Verdot grown in accordance with the rules of organic farming. Manual collection in dry climate supporting optimum ripeness of the grapes. Temperature controlled fermentation at 22-26 ºC in stainless steel tanks with continuous over-pumping to extract maximum intensity of colour and aromas. Maceration-fermentation period 2-3 weeks.

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