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A blend of Mencía, Araúxa, Garnacha Tintorera, and Mouratón from the breadth of Monterrei’s soils, elevations, and exposures. Approximately 1/3 whole bunches and 2/3 de-stemmed/crushed fruit is added to a fermentation that continues as the estate’s parcels are harvested. The wine is aged for 15+ months in a mix of concrete and stainless steel tanks, and French oak foudres, before assembly in stainless steel tanks for an additional year before bottling.
