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Mo Salinas

Alicante Monastrell

Bodegas Sierra Salinas Mo Salinas is a captivating red wine hailing from the picturesque region of Alicante. Crafted primarily from the luscious Monastrell grape, this wine exudes a full-bodied richness that engulfs the palate with its velvety texture. The fruit intensity in this wine is prominent, showcasing succulent dark fruit flavors that linger beautifully. The acidity is balanced, adding a refreshing touch to the overall profile. With firm yet elegant tannins, this Monastrell delights with its structured and powerful presence. The dryness level complements the fruit-forward nature of the wine, creating a harmonious and satisfying drinking experience that captures the essence of Alicante's winemaking prowess.

Tasting notes:


Blackberry, Black Cherry, Baking Spice

Blackberry

Blackberry

Black Cherry

Black Cherry

Baking Spice

Baking Spice

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

Pairs well with:


Grilled Lamb, Lamb Chops, Grilled Meats

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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