San Cucufate Monasterio 2019

The single-vineyard red 2019 San Cucufate Monasterio was produced with Tempranillo that was planted in 1986 at 870 meters in altitude on clay and limestone soils. It fermented with 20% to 25% of the stems and indigenous yeasts in stainless steel and matured for eight to 10 months in used barrels and a further six to eight months in a 2,500-liter oak vat. This is from the plot they tend to harvest earlier to avoid over-ripeness, and it's a powerful and ripe Ribera with notes of aromatic herbs, balsamic and a little earthy. It has concentration and a faint rusticity with abundant (2019) tannins. It has 14.20% alcohol with a pH of 3.78 and 5.3 grams of sugar. 1,205 bottles and 80 magnums produced. It was bottled in March 2022.