Arbui

Alicante Monastrell

The Bodegas Alejandro Arbui Monastrell from Alicante is a full-bodied gem that showcases the dynamic characteristics of this esteemed varietal. Hailing from the sun-kissed vineyards of southeastern Spain, this wine exudes deep, rich flavors of blackberries, plums, and hints of dark chocolate, harmoniously balanced with subtle spice notes. With its high acidity and pronounced tannins, each sip unveils a complex and robust palate, making it an exquisite choice for those who appreciate a bold and structured red. The winemaking region of Alicante, renowned for its warm Mediterranean climate and mineral-rich soils, imbues this Monastrell with a unique terroir, setting it apart from others in its class. Handcrafted with meticulous attention to detail, Bodegas Alejandro Arbui has truly captured the essence of the Alicante region in this remarkable wine.

Tasting notes:

Blackberry

Plum

Black Pepper

Flavor profile:

Acidity Mild

Low Pronounced

Body Medium

Very Light Full

Fruit Intensity Medium

Low Pronounced

Sweetness Dry

Bone Dry Sweet

Tannin Medium

Low Pronounced

Pairs well with:

Barbecued Ribs, Lamb Chops, BBQ Pork Ribs

Region:

Alicante

Lying on Spain's sunny southeast coast, Alicante is home to big, bold, red wines of tremendous value. Once a major Mediterranean port, the Phoenicians introduced winemaking here centuries ago. Historically, Alicante's most famous wine was Fondillón, an oak-aged sweet wine. But today, Alicante is better known for its full-bodied reds made from the Monastrell grape (known in France as Mourvèdre), which is sometimes blended with Cabernet Sauvignon and Merlot. The thick-skinned Monastrell laps up Alicante's sun-baked conditions and limestone soils to produce densely fruity wines with earthy, herbaceous notes. For whites, Chardonnay and Sauvignon Blanc are increasingly popular, alongside Moscatel and Airén. Wines are approved to be at DO status when they meet a handful of standards related to authorized varietals, production size, methods within winemaking and aging restrictions. Additionally, appellations must have been recognized for a minimum of five years in order to be considered to be a DO.

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