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Cross Montesa

2007 Alicante Red Blend

The Crus Montesa Cross Montesa 2007 is a delightful red blend hailing from the picturesque region of Alicante. This captivating wine showcases an alluring deep red color that invites you to explore its enchanting character. With a medium-bodied structure, it balances its vibrant acidity to create a harmonious mouthfeel that is both refreshing and approachable. The fruit intensity is pronounced, offering a generous medley of dark fruits, including blackberry and plum, complemented by subtle hints of spice and earthiness. The tannins are notable yet well-integrated, providing a firm backbone that enhances the wine's complexity without overwhelming the palate. This blend is crafted to be dry, allowing the luscious flavors to shine while maintaining a clean finish, making it a perfect companion for a variety of savory dishes or simply to enjoy on its own.

Tasting notes:


Black Cherry

Black Cherry

Leather

Leather

Baking Spice

Baking Spice

Flavor profile:


Acidity Mild

Low Pronounced

Body Medium

Very Light Full

Fruit Intensity Medium

Low Pronounced

Sweetness Dry

Bone Dry Sweet

Tannin Mild

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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