Monastrell is characterized by its excellent adaptation to soils, low rainfall and high temperatures. It is cultivated almost exclusively in the calcareous soils of Alicante, Murcia and Albacete. It possesses a great fruitiness, slightly sugary when ripe, with sweet but rather weak tannins. This grape tends to oxidize and so it is ideal for rancid or sweet wines. It needs at least 13.5 alcohol content and ageing under ten months to obtain its full fruit expression. In those three above-mentioned provinces Monastrell is fermented alone, but it is also blended in Cataluña, a cooler zone.
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