Bodegas Los Frailes Monastrell Efe 2011
 
Item #:
1967268-1

Bodegas Los Frailes Monastrell Efe 2011
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$15.97
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$12.97
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A young wine from sandy - calcareous soil containing 100% Monastrell. A fresh, very aromatic, intensely fruity and medium-bodied wine. It reflects the unique character of the Monastrell grape. It is a complete ‘vin de plaisir’.

It possesses a deep brilliant ruby/purple color. Innose abundant amounts of blackberry, strawberry and cherry fruit with some balsamic nuances. Full, structured attack with light tannin that helps it holds its own in the bottle. Lasting finish in the mouth.

Wine maker notes
The grapes used to make the EFE Monastrell red wine come from the bottom of the valley, with soils that are predominantly sandy. It combines the wines produced by means of three different types of maceration: carbonic maceration, cold maceration and hot fermentation with fast devatting. The fermentation is in water-cooled stainless steel tanks at controlled temperature of 26°C. And a short maceration is implemented during 8 days. It has been kept exclusively in stainless steel vats with a limited volume, with a moderate number of transfers to keep all its fruitiness.

Food pairing
Barbecue, tapas, stews, rice and pasta dishes. Drinking temperature: 16°C/ 60°F

A young wine from sandy - calcareous soil containing 100% Monastrell. A fresh, very aromatic, intensely fruity and medium-bodied wine. It reflects the unique character of the Monastrell grape. It is a complete ‘vin de plaisir’.

It possesses a deep brilliant ruby/purple color. Innose abundant amounts of blackberry, strawberry and cherry fruit with some balsamic nuances. Full, structured attack with light tannin that helps it holds its own in the bottle. Lasting finish in the mouth.

Wine maker notes
The grapes used to make the EFE Monastrell red wine come from the bottom of the valley, with soils that are predominantly sandy. It combines the wines produced by means of three different types of maceration: carbonic maceration, cold maceration and hot fermentation with fast devatting. The fermentation is in water-cooled stainless steel tanks at controlled temperature of 26°C. And a short maceration is implemented during 8 days. It has been kept exclusively in stainless steel vats with a limited volume, with a moderate number of transfers to keep all its fruitiness.

Food pairing
Barbecue, tapas, stews, rice and pasta dishes. Drinking temperature: 16°C/ 60°F

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