When the ground was "broken" (or "quebrada" in Spanish) at the Las Quebradas vineyard, this 100% Monastrell was born. Fermented in open-top wooden tanks and aged in 500 L Allier oak barrels for 18 months followed by two years of refinement in the bottle.

Tasting Notes

Las Quebradas is a remarkable expression of Monastrell. Full-bodied with an explosion of dark fruits, black pepper, and thyme that unfold into a long, impressive finish.

Food Pairing

Pairs well with rich fare such as beef shortribs, marinated pork shoulder, or a vegetable stirfry tossed with soy sauce.

Vineyard & Production Info
Vineyard name:
Las Quebradas
Vineyard size:
24 acres
Soil composition:
Stony
Elevation:
1,968 feet
Vines/acre:
2,750
Yield/acre:
440.0 tons
Exposure:
Northern / Southern
Year vineyard planted:
1940
Harvest time:
October
First vintage of this wine:
2010
Bottles produced of this wine:
3,000
Winemaking & Aging
Varietal composition:
100% Monastrell
Fermentation container:
Open Barrels
Length of alcoholic fermentation:
7 days
Fermentation temperature:
82 °F
Maceration technique:
Manual battonage
Length of maceration:
15 days
Malolactic fermentation:
Yes
Type of aging container:
Barrels
Size of aging container:
500 L
Age of aging container:
New
Type of oak:
French
Length of aging before bottling:
15 months
Length of bottle aging:
2 years
Analytical Data
Alcohol:
14.0 %
pH level:
3.4
Residual sugar:
< 0,65 g/L
Acidity:
6.0 g/L
Dry extract:
29.0 g/L

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