100% Merlot, is registered under the CATALUNYA “Denominación de Origen” (Appellation).

After carefully hand picking each bunch in the vineyard, the grapes are visually inspected, destemmed, and then transferred into stainless steel tanks for fermentation. After two days of cold soak maceration, the fermentation is controlled by manual punch down 1 to 2 times a day. Each maceration lasts from 10 to 21 days, and then the free-run wine is transferred to French oak barrels. The pomace is gently pressed using a vertical press, allowing it to settle before racking it into barrels; this will later be used for mixing. We use native yeasts and a minimum of sulfites (between 5 and 10 ppm).

MONESTIR is aged for 12 to 15 months, depending on the harvest, in 225 and 300-liter French oak barrels, originally used to store Saint Emilion premier crus before bottling in our Cellar. For the 2015 vintage we have also used some casks from Burgundy.

Just like its older brother, our rosée MONESTIR Rosée originates from handpicked grapes, visually  inspected and destemmed. The grapes are pressed and then ferment in stainless steel tanks to which we add different yeasts from Champagne before racking it for 30 days.