Monastrell Dulce is a late harvest Monastrell sourced from vineyards with a high levels of limestone in the soils resulting in fruit with dark berry flavors, balanced acidity and a sweet tannins. Harvested at the end of October the fruit is brought to the cellars, destemmed and carefully sorted to save only the healthiest of berries. The fruit is fermented in tank until it stops naturally (usually around 16% with 170-180 g/L of residual sugar) before aging in French and American oak barrels.
