Grape varieties: Monastrell (100%) Age of vines: 30+ years old

Soils: Clay-limestone, gravel, sand

Fermentation: Hand harvested, semi-carbonic fermentation in stainless steel tanks, 25-30% whole cluster, 10-day maceration

Aging: 4-6 months in concrete tanks

Additional Information: Murcia, the land that stretches from the northeastern border of Andalusia to the southwestern edge of Valencia, is blessed with a warm, dry, Mediterranean climate an ideal place to grow Monastrell. Yecla is one of the three DOs in Murcia that makes a range of wines based on the Monastrell grape from ros to rich and powerful reds through to fortified dessert wines, Castao makes all these types of wines, but their calling card is their vibrant and juicy version of the variety called, simply, Monastrell. This is a wine made from younger vines on the property ranging in age from 3060 years old, located in Campo Arriba. Here the soils are high in limestone, and the elevation ensures plenty of freshness in the finished wines. The Monastrell is harvested by hand, fermented semi-carbonically with 25-30% whole clusters in stainless steel tanks with a short maceration, and aged in concrete for 4-6 months before bottling.