SICUS Monastrell 2014


SICUS Monastrell 2014
Grape variety: Monastrell 100%
Production: 2135 bottles
Alcoholic degree: 13,5 %
TT Acidity: 6,1 g/l
pH: 3,33

Finca “la obaga del gojo”:
At 190 m altitude with a strong maritime influence due to the proximity of the sea (6 km). Shallow calcareous clay soils and low organic matter. 100% expression of the terroir.

Elaboration:
Grapes selection and manual pick up with boxes. Pre-fermentative and fermentation in clay amphora during 12 days. Rest in amphora for 5 months. Bottled in April 2015.

Taste:
Intense cherry colour with a consolidated layer.
On the nose stand out notes of plums, blackberries, raspberries and a subtle violet floral background.
The entry is fresh and elegant, with and step-by-mouth silky and structured. The finish is kind, long, and mineral.

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