CUVÉE 'N' 2019, CASA CASTILLO
VARIETY/BLEND: 100% Monastrell
SOIL: Sandy loam soils covered with gravel
FERMENTATION: Traditional fermentation with ambient yeast in underground stone vats and control of temperature. Malocatic fermentation takes place in fudres.
AGEING: The wine was aged for 19 months in fudres of 5000 and 500 litres.
José Maria is a third-generation owner and operator of Casa Castillo, a farm that began as a rosemary plantation. While the smell of rosemary still lingers in the air, the pale, rocky soils surrounding his house and cellar are now planted with vines and almond orchards.
In selecting the grapes to grow on their land, they chose the indigenous Monastrell to be the primary variety.
Everything is harvested by hand and brought promptly to the cellar for sorting and fermentation.