Monastier Shiraz

Tasting Notes

Bright cherry red colour with aromas of cassis and blackberry, hints of violet and liquorice and subtle integrated oak. It has a dense and fruity palate with silky tannins at the finish.

Food Matches

Best enjoyed with a slow-cooked rabbit stew.

Vinification

The grapes are harvested at optimal ripeness, get destemmed and thereafter are divided into two sections. Most of it is traditionally fermented on the skin for about ten days adding structure to the wine. A small part passes the modern process of thermovinification and hot skin contact maceration. After that, the juice goes through cool temperature fermentation. This procedure is carried out in order to extract and enhance the varietal’s aromatic qualities. At the end of the winemaking process both the modern and the traditional section are blended to a youthful and easy drinking wine.