There is also a red unoaked 2015 Monastrell kept in cement until bottling where it underwent malolactic after fermenting in stainless steel. It's a nice ruby color, not too dark, with a nose still redolent from the reductive media where it was fermented and possibly the recent bottling. With time it developed some meaty notes not that far from what you often find in northern Rhône reds. The palate is medium-bodied with some tannins to stand up to food. (LG)
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