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Muro Negre

2009 Alicante 65% Monastrell, 10% Garnacha, 10% Garnacha Tintorera, 8% Bobal, 7% Bonicaire

Celler La Muntanya Muro Negre is a captivating red wine from the picturesque Alicante region, showcasing a blend of several esteemed varietals. Composed predominantly of Monastrell, followed by Garnacha, Garnacha Tintorera, Bobal, and Bonicaire, this vintage exudes a rich complexity that is both alluring and approachable. The wine presents a full-bodied profile with a pronounced acidity that invigorates the palate, while its well-structured tannins provide a firm backbone. Prominent fruit intensity reveals lush notes of dark berries and plums, complemented by subtle earthy undertones, making it an enticing choice for any occasion. Its dry nature enhances its versatility, pairing beautifully with hearty dishes or enjoyed on its own as a delightful sipper. The 2009 vintage stands as a testament to the skilled craftsmanship at Celler La Muntanya, making this wine an exceptional representation of Alicante's unique terroir.

Tasting notes:


Black Cherry

Black Cherry

Blackberry

Blackberry

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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