Arbui V47

Alicante Monastrell

Bodegas Alejandro Arbui V47 Monastrell is a stunning red wine hailing from the sun-drenched region of Alicante in Spain. This wine captivates with its deep garnet hue and its compelling, fruit-forward aromas of ripe blackberries, plums, and a touch of sweet spice. On the palate, it boasts a full-bodied richness complemented by firm, structured tannins that provide a delightful depth and complexity. The bright, lively acidity keeps every sip refreshing and balanced, making this a wonderful choice to pair with hearty Mediterranean dishes or a variety of grilled meats. The Alicante region, known for its warm climate and limestone-rich soils, imparts a distinctive minerality to the wine, enhancing its overall appeal. Whether you're an experienced oenophile or a burgeoning enthusiast, the Bodegas Alejandro Arbui V47 Monastrell promises a memorable and satisfying experience.

Tasting notes:

Blackberry

Leather

Dried Herbs

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:

Grilled Meats, Barbecued Ribs, Lamb Chops

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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