This is a direct, balanced and very fresh red wine made using native grape variety Bonicaire and Monastrell. The nose offers perfumed aromas of red fruit with lightly floral notes. The palate is bright and elegant with red berry and forest fruit characters, gentle tannins and juicy acidity. It is refreshingly modern in its style and very moreish.
Try this with chicken dishes or goats cheese.
"I love trying regional specialties and this blend of Bonicaire and Monastrell grapes is a real taste of Valencia. The wine is a juicy drop of berry fruits that is lighter and fresh like a Pinot noir with the extra fruitiness of a Merlot."
This small family winery has been producing authentic wines from scarce native varieties since 2013. Gabriel and Alberto Sanchis Mestre, transformed their family wine business to one focused on bottling their own wines from the local, traditional varieties, while expressing their personality as young wine-makers and oenologists. With respect for the environment using a sustainable, organic process and minimum intervention in the winery, they revive their family history and aim to surprise the rest of the world from Ontinyent, an inland town mid-way between Valencia and Murcia, and 50km from the coast.
“If it were only a matter of producing any old wine, I wouldn’t do this. With my work I want to rescue the wine-making history of Ontinyent, modernising it and giving it the importance it deserves, but without forgetting that I’m here and I want to surprise people”. Gabriel Sanchis
The Bonicaire and Monastrell, Gobelet-trained, vines are cultivated in the Lloma Rasa vineyard at 500-550 metres altitude. Alcoholic fermentation takes place in stainless steel at 24-26ºC of the whole bunches, including stems, for 20 days. After pressing the wine completes fermentation in a combination of large oak barrels, amphora and concrete tanks - where it then remains for a time on fine lees.