Hacienda Monasterio : Cosecha 2023

Characteristics and tasting notes of the Hacienda Monasterio Cosecha 2023

Tasting

Colour
A deep, brilliant ruby colour with intense red hues.

Nose
The bouquet reveals aromas of fresh red fruits and cherries, mingled with mineral, underbrush and liquorice notes. Fine reductive notes blend harmoniously with toasted, earthy nuances and a subtle oakiness.

Palate
The palate opens fresh, crisp and wine-driven. The generous, silky texture brings lovely volume, supported by fine, taut tannins typical of limestone terroirs. The finish proves particularly fruity and aromatic.

Food and wine pairing
This wine pairs perfectly with Spanish charcuterie, grilled or braised red meats, as well as roasts and stews.

Service and storage
Already very enjoyable and fresh in its youth, this 2023 vintage also boasts excellent aging potential thanks to its fine balance between acidity, fruit and tannins.

Other characteristics
This wine's alcohol content is 15% vol.

The elegance of a great Ribera del Duero wine

The estate
Officially founded in 1991 by architect Pedro Ballesteros, the Hacienda Monasterio estate is located along the celebrated Golden Mile in Castile and León. This exceptional estate is now led by winemaker Peter Sisseck, alongside Carlos de la Fuente. A true estate-driven project, the property stands out for its exclusive use of its own organically grown grapes. With its historic vineyard planted in the late 1980s using budwood from Vega Sicilia, the estate has become an essential benchmark.

The vineyard
The estate spans 167 hectares, including 108 hectares of vines planted on south-facing limestone hillsides, at an altitude of around 750 metres in Ribera del Duero. This geographical setting offers marked thermal contrasts between day and night, encouraging optimal ripening. The vineyard is managed according to certified organic farming principles, using compost, sheep manure and plant extracts. The grapes are harvested by hand at optimal ripeness.

The vintage
Rated "very good" by the Regulatory Council, 2023 was marked by dry weather conditions. This particular weather pattern led to a roughly 14% drop in yields compared to the previous year, resulting in a modest harvest that nonetheless allowed for superb concentration in the grapes' structure and aromas.

Winemaking and aging
Following full destemming, the winemaking process is carried out with minimal intervention to preserve the expression of the terroir, including a 26-day maceration period. The wine is then aged for 17 months in French oak barrels from Allier, comprising 30% new barrels and 70% three-year-old barrels.

Grape varieties
This wine is made from a blend of 83% Tinto Fino, 15% Cabernet Sauvignon and 2% Merlot.