Product Information
A vibrant, warming red from the heartlands of Spain. Spicy, smooth and easy-drinking.
Seize it.
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
Seize it.
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
Features
Wine of Yecla, Spain
Country of origin
Spain
Package type
Bottle
Other Information
Full Product Name:
Monastrell - Red Spanish Wine
Origin:
Product of Spain
Distributor:
EI Wines Ltd,
London,
N1 2HY,
UK.
Monastrell - Red Spanish Wine
Origin:
Product of Spain
Distributor:
EI Wines Ltd,
London,
N1 2HY,
UK.
Allergen Information
Contains Sulphur Dioxide/Sulphites
Contains Sulphites
Contains Sulphites
Dietary Information
Suitable for Vegetarians; Suitable for Vegans
Brand
Viva La Roja
Manufacturer
Bottled for:
Viniberia SA.
By:
RE 6315 MU ES.,
30510 Yecla,
Spain.
Viniberia SA.
By:
RE 6315 MU ES.,
30510 Yecla,
Spain.
Return to Address
EI Wines Ltd,
London,
N1 2HY,
UK.
London,
N1 2HY,
UK.
History
Sourced from 30-year-old plus vines planted in the highlands of the appellation in two different plots. One with 1600 vines per hectare, with a yield of 3000 kg per hectare and the other plot planted with 2777 trellis-trained vines with dripping irrigation and a yield of 5000 kg per hectare.
Agent
Ehrmanns
Grape variety
Mourvèdre
Current vintage
2017
Regional information
Being a very small appellation of origin, the only one in Spain that covers one single municipality, the grapes do not take long to travel from the vine to the winery, as it is only a maximum distance of 14-17 km from the furthest areas.
Tasting notes
A vibrant, warming red from the heartlands of Spain. Spicy, smooth and easy-drinking. Seize it
Alcohol by volume
12.5
Units
10.1
Producer
Viva La Roja
Vinification details
The grapes are strictly hand-harvested, de-stemmed and slightly crushed, they are cooled down immediately upon arrival to the winery before putting them in stainless steel to proceed with maceration and fermentation process. This allows the preservation of the fruit flavour and aromas. The maceration and fermenting process last 10 days at a controlled temperature of 28 degrees centigrade, followed by de-vatting and slight pressing.
Customer reviews
Overall ratings
Average 4.6 out of 5, based on 11 reviews.Breakdown of ratings
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