La Máquina, the raw power of the monastrell

Red wine from D.O .Yecla, made with a perfect combination of Monastrell , Garnacha  and Syrah. 

Daniel Gimenez Alba a French engineer / winemaker from Burgundy with Spaniard blood born in Lyon in 1975 and is the responsible for oiling his perfect machine that expresses all the true potential of the  grape monastrell. 

images

 Dark red cherry high layer . Clean nose , some complexity , aromas of black fruit liqueur , smoky , roasted , memories of herbs and understory . Spicy .  

Harvest is strictly made by hand, were the yield of the Monastrell is around 8hl/ha !!

images

As soon as the grapes are in the vat, it is bleeded at 40 to 50%, to give an extra concentration!! A cold maceration take place for 48 hours. It is followed by 14 days controlled temperature fermentation with native yeast. The wine will then make it’s malolactic in brand new french oak barrels, 500 liters for Monastrell and 225 liters for Syrah and Garnacha.

After 21 to 22 months of ageing in barrels the wine will be lightly filtered and bottled.

Well made , tasty, fairly juicy , balanced, dry, with pleasant bitterness in its wake. well integrated tannins. Long and persistent.

images

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s