Intense, deep cherry colour. It needs time to unveil all its aromatic nuances. In the initial attack on the palate it shows its mineral character, with aeration it evolves into nuances of scrub (rosemary) and ends with hints of tobacco and cigar box. Fresh and powerful mouthfeel with great structure, full-bodied but not aggressive A lingering and persistent finish followed by mineral and earthy sensations.
|100% Monastrell from the Pago Paso Malo estate.
|Alcoholic fermentation in 500 litre open barrels and subsequent ageing during 18 months in French oak.
|Age of Vineyards
|Very shallow limestone soil with pebbles and alluvium with a small proportion of silt..
|20 September 2012
Hand-picked in 15 kg boxes. Sorted in the vineyard and on a sorting table before entering the winery. Partially destemmed and pressed. Gravity-fed tank filling.
Fermentation with its own indigenous yeast in 500 litre open French oak wood barrels, with cap immersion or pigeage. Macerated for 20 days and malolactic fermentation in the same barrel.
Lavia Paso Malo 2012
Lavia Paso Malo 2009