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Crianza

Alicante Monastrell

Borrasca Crianza is a delightful expression of Monastrell hailing from the sunlit vineyards of Alicante. This full-bodied red wine boasts a vibrant ruby hue and unfolds with captivating aromas of dark cherries, ripe plums, and a touch of earthy spices. On the palate, it offers a harmonious balance of pronounced fruit intensity interwoven with firm tannins, creating a structured yet velvety texture. The acidity is well-integrated, providing a lively freshness that complements the wine's robust character. Borrasca Crianza is a remarkable tribute to the Alicante region, exemplifying the rich terroir and winemaking traditions of this storied area. Whether enjoyed with hearty dishes or savored on its own, this Monastrell is sure to leave a lasting impression.

Tasting notes:


Blackberry

Blackberry

Black Pepper

Black Pepper

Dried Herbs

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, Grilled Lamb, 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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