The stony soils, poor in organic matter, and the mountain microclimate, characterized by the strong Tramuntana, force the plant to develop deep roots and protect themselves with low yields; so we have a small and very concentrated grape, capable of transmitting all the complexity of the "terroir".
Cherry color with tile reflections. Vivid and intense nose, with well-integrated aromas of oak , which give way to a spicy and mineral background of the earth, the main protagonist of the FUROT of the MONASTERY.
In the mouth it is fat and powerful , showing its complexity in a daring way, hints of ripe plum and balsamic herbs from the Albera. The finish is long and balanced, where while enjoying its soft tannin, it shows us the aging ability it has to go through.
Preparation and aging
Harvest begins in late September and is harvested by hand. Once in the Cellar we make a second selection of the grapes in the selection table. The vinification is carried out in a traditional way, with long macerations and at a controlled temperature. The aging process lasts 15 months in American oak barrels.
Pairing and service
To choose a suitable dish, wild boar civet; so at the same time we could control a little more this animal that so envelops us. A separate comment, we can pair it with all kinds of stews, red meats, vegetables at a low cooking point, cured cheeses and, in short, Mediterranean dishes with personality that are able to accompany a great wine. It is advisable to open the bottle 30 minutes before consuming to get proper oxygenation.
Awards
Silver medal at the "Concours International de Lyon 2018" (France).
Sommelier Wine Awards 2019 Gold Medal (UK).
Gold Medal at the Wine Expo Poland Awards 2020 (Poland).
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