Hacienda Monasterio Reserva 2019

A great wine, precise, complex and of the highest quality, as evidenced by the  scores it receives year after year from the main specialized publications

Tasting Notes:

• Colour: dark, bright ruby with blue edges.
• Nose:Spicy blunts and vanilla, roasted by its ageing in new French oak.
• Palate: the entry is balsamic and fresh, very fragrant and very complex with round, soft and velvety tannins, making clear its long-lived youth. Its persistence is long and the fruit and toasted notes come out of the barrel again.

Elaboration and Aging:

It is a blend of Tinto Fino (80%) and Cabernet Sauvignon (20%). The grapes come from a south-facing estate with mostly limestone soil, the harvest is carried out manually and the grapes are transported to the winery in small plastic boxes, avoiding breakage before reaching the winery to keep all the properties intact. After destemming, the grapes go through a meticulous selection process. Fermentation is carried out only with natural yeasts. The malolactic fermentation takes place in French Allier oak barrels, applying racking every three months, a process that helps to separate the grapes from the lees. It is aged for 18 months in French Allier oak barrels before resting in the bottle for at least another 12 months before being released on the market.

Curiosities:
Hacienda Monasterio is built on a 113-hectare estate, located halfway between the towns of Pesquera and Valbuena de Duero, famous for the high quality of their wines. Winemaker Peter Sisseck has been running Hacienda Monasterio since 1990. He is an agronomist and oenologist graduated from the University of Bordeaux. About his professional career, his work for several important wineries in Bordeaux stands out, as well as for Simi Winery (California), where he was responsible for several projects for the production of Bordeaux-style red wines. From 1983 to 1985, together with his uncle Peter Vinding-Diers, he initiated what has become known as  "The New Wave" of Bordeaux white wines.

Carlos de la Fuente, (Valbuena del Duero, Valladolid), joined his career with that of Peter Sisseck from the beginning of the project. This winemaker has a master's degree in Viticulture and Oenology from the Miguel de Cervantes University of Valladolid, and has taken several courses on these subjects at Inra Montpellier, as well as different tasting courses focused on viticulture and the production of red and white wines