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Producer: Pago del MoncayoGrape Varieties: Garnacha 100%Optimum Drinking: Within 6 yearsWine Style: Complex full bodied redAlcohol by Volume: 14.5%Closure: Natural CorkCountry: Spain
Intense and complex aromas of mature fruits are complemented by tertiary notes of vanilla and coffee tones from the barrel ageing. Assertive and full bodied on the palate, with great balance and soft rounded tannins.
Pagos del Moncayo is a family-run producer based at the foot of the Sierra del Moncayo, in the heart of the Iberian Mountain range. The artisanal winery embraces the traditions which have been passed down through the generations, inspired by centuries of cultivating Garnacha in the vineyards of Campo de Borja. The vineyard is cultivated entirely manually and the traditional practice of treading grapes is still used to this day. This combination of traditional practices with modern techniques, results in wines that retain the purest flavours of the land. They work sustainably and are part of EcoProWine, an initiative which aims to reduce the environmental impact of wine production.
The estate comprises 22 hectares of family owned vineyard. The vines for this wine are in excess of 80 years old, which are planted in the foothills of the Sierra del Moncayo Mountain range. The soils in the vineyard are nutrient poor and are composed of brown, limey, calcareous, sandy limestone. The old vines have deep root systems which nourish the vines imparting complex flavours in the resulting wine. The grapes are hand-harvested and are transported to the winery in small containers of no more than 20 kilograms, in order to preserve the quality of the fruit.
The grapes were partially de-stemmed and placed in an open vat. Each vat holds the result of an entire day of harvesting. The grapes were macerated for one week prior to fermentation. When fermentation was underway, the grapes were crushed under foot; the artisanal method developed to extract the desired levels of colour, flavour and fine tannins from the grapes. When fermentation was complete, the wine was separated from the fermentation residue by a traditional manual pressing system, guaranteeing the highest quality of the wines. The wine was aged for 10 months in French and American oak barrels.
Grilled red meats and mature cheese.
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