PINOSO MONASTRELL CEPA 50 2020 ORGANIC

£8.49

Alicante. Unoaked style with cooler ferment to preserve the expressive young fruit from 50 year old vines- blinding value.
Vegan and organic

29 in stock

SKU: 01445 Categories: , ,

Description

This is so dangerously good. A big friendly giant of a wine with an ABV to match (15%) but don’t let that put you off. This is so soft and juicy with expressive black fruit and fragrant oak perfectly integrated. AN amazing body that fully floods the mouth with flavour.

GRAPE Monastrell CLOSURE Screwcap
REGION Alicante VEGETARIAN Yes
VINTAGE 202o VEGAN Yes
ABV 15% ORGANIC No

DRY    ________|*________|________|________|     SWEET

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

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

 

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

History and tradition define a wine made solely from organic grapes from the oldest vines of the Monastrell variety. For this very special wine we select dry land vineyards that are over 45 years old. After reaching their optimal level of ripeness, the grapes go through a very gentle de-stemming and crushing process. During the first days of fermentation in stainless steel tanks, the temperature is maintained at 22ºC, after which we increase it to 28ºC to finish the alcoholic fermentation. The lower temperature at the beginning better preserves the fresh fruit flavors, while the higher temperature helps to maximize the intensity of the color and the extraction of ripe tannins.

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