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Cepas Viejas

Alicante Monastrell

Sericis Cepas Viejas is a distinguished red wine that beautifully showcases the essence of the Monastrell varietal from the sun-drenched Alicante region in Spain. This full-bodied gem offers a captivating array of deep, dark fruit aromas and flavors, reminiscent of ripe blackberries and rich plums, seamlessly intertwined with hints of tobacco and earthy undertones. The notable tannins add a firm structure to the wine, balanced out by a pronounced acidity that gives it an invigorating brightness. This Alicante treasure, crafted with grapes from old vines, is an outstanding testament to the potential of the region, boasting a complexity and depth that is often rewarded in prestigious wine competitions. Indulging in Sericis Cepas Viejas is nothing short of a delight, as it delivers a powerful yet elegant experience that wine enthusiasts will truly savor.

Tasting notes:


Blackberry

Blackberry

Plum

Plum

Black Pepper

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

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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