The bright ruby colored 2018 Monastrell is more delicate than the majority of Monastrell wines from Spain—paler and more aromatic, less rustic but still keeping varietal character. It fermented with full clusters for eight days at low temperature with a very soft extraction. It has very fine, chalky tannins and a fine-grained texture. This was completely unoaked, kept in concrete egg with the lees for six moths. 8,500 bottles produced.
93 points, Luis Gutiérrez, Wine Advocate (Mar 2021)