Adaras Huella

Garnacha Tintorera – Monastrell. The Red Wine Adaras Huella Garnacha Tintorera – Monastrell from Venta La Vega with D.O. Almansa, made with 60% Garnacha Tintorera, 40% Monastrell grapes.

The vineyards used for making Adaras Huella wine are over 30 years old for Garnacha Tintorera and about 40 years old for Monastrell. All of them are organically cultivated on limestone soil at about 850 meters above sea level with yields of approximately 5,000 kilos per hectare.

Maceration and fermentation are carried out naturally for around 20 days, reaching maximum temperatures of 30ºC in concrete tanks and vats.

Alcoholic and malolactic fermentation occur naturally, the latter taking place for 8 months in barrels and foudres of different sizes under the supervision of prestigious oenologist Raúl Pérez.