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Cono 4

Alicante Monastrell

Primitivo Quiles Cono 4 is a captivating red wine hailing from the esteemed Alicante region, showcasing the bold and expressive character of the Monastrell varietal. This wine is medium-bodied, delivering a luscious mouthfeel that envelops the palate with its vibrant and rich flavors. The acidity is bright and invigorating, providing a delightful balance that enhances the overall experience. With a pronounced fruit intensity, this wine reveals notes of dark berries, cherry, and a hint of plum, creating a harmonious profile that is both alluring and inviting. The tannins are soft and well-integrated, lending structure without overwhelming the senses, while the wine's dryness ensures a clean finish that invites another sip. Primitivo Quiles Cono 4 is a true testament to the quality and craftsmanship of the Alicante winegrowing region.

Tasting notes:


Blackberry, Plum, Tobacco

Blackberry

Blackberry

Plum

Plum

Tobacco

Tobacco

Flavor profile:


Acidity Mild

Low Pronounced

Body Medium

Very Light Full

Fruit Intensity Medium

Low Pronounced

Oak Oak 3

Low High

Color Intensity Color Intensity 3

Low High

Sweetness Dry

Bone Dry Sweet

Tannin Medium

Low Pronounced

Spiciness Spiciness 3

Low High

Region:


Alicante
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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