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with good ripeness
but it's not harsh at all and could be enjoyed young with powerful food
It matured in clay tinaja for six months
followed by another year in clay amphorae before bottling
and part was done in the stone lagars were filled in July 2017
Casa Castillo Pie Franco 2018 Jumilla Mencía with good ripenessPie Franco 2018 Casa Castillo, DOP Jumilla, Spain 100% Monastrell old vines, Spontaneous fermentation in underground pools with 25% to 30% "full clusters", Maturation in 500 liter oak barrels for 16 months. Parker 98 P 0. 75 liters 14. 5% Alc. Contains sulphites I think the pure Monastrell from a rootless vineyard must be one of the best of its kind in the world, and the Pie Franco 2018 did not disappoint me disappointed. He fermented with 25% to 30%
