50% Monastrell, 50% Tempranillo. Five-day, cold maceration. 23-day fermentation. 14 months in French oak barrels, already used for more than three years. Certified organic. Fresh red fruit, garrigue, thyme, juniper and flower aromas. Light toast, a little cocoa and liquorice root in the background. Elegant in the mouth, fresh and fruity with a balanced acidity. The wood is subtly interwoven. Overall, this Megala tastes somewhat younger and lighter than you might expect from a Monastrell and Tempranillo blend. Pairs with white meat, red meat, pasta, ...
Specifications
About the bodega
Enguera
The Bodegas Enguera story is D. Pedro Pérez Pardo's story. He comes from a small hill town in the Valencia hinterland. His family struggled in the difficult circumstances of 1940s post-war Spain. He began working at a ...