Since the building of the new winery many things have changed. The new way of making wine needs technology: rigorous temperature control of wine, stainless steel tanks, and excellent hygienic conditions throughout the process, assures each year the quality levels.
But wine is not only "made" in the cellar, the first is the vineyard. Therefore, the situation of the vineyard, next to the winery, allows comprehensive monitoring of the evolution of the grapes needed to obtain a great wine condition. It's a new age, with new wines and a mixture of old vines and new techniques.
Bartolomé Abellán is the enologist and who coordinates the rest of the technical divisions of the GFE group.
12e
Spain
" Grapes used to produce this wine come from old vineyards. Chalky and stony soils, poor in nutrients, are ideal for the growing of the
" Grapes used to produce this wine come from old vineyards. Chalky and stony soils, poor in nutrients, are ideal for the growing of the
Wine Advocate 92 "The 2010 Monastrell comes from 40-year-old vines cropped at 2.5 tons per hectare and aged for 12 months in French oak barrels. It
"Deep purple/black color. Explosive aromas of ripe currant, red berries and smoked notes. Rich, powerful and voluminous on the attack, a huge mouthful of crème-de-cassis
" The wine has a very dark cherry color with purple tones, and powerful aromas of red berries with toasted and smoked notes from their
"Made with grapes from some very low-yielding vineyards. This elegantly structured wine opens with aromas of black plum and currant, mocha, leather, tobacco, and a
Deep purple/black color. Explosive and persistence, of ripe currant, red berries and smoked notes. Rich, powerful amd voluminous on the attack, a huge mouthful
End of item list