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Castaño Organic Monastrell 2019

Intense Spanish red with rich red fruit flavours and smooth tannins. A great Organic wine at an excellent price.
Soft & Supple, Rich & Savoury
£9.50
In stock
More Information
Producer Familia Castaño
Country Spain
Region Other
Wine Type Red Wine
Body / Style Soft & Supple, Rich & Savoury
Grape Blend 100% Monastrell
Bottle Size (ml) 750
% Abv 13.5
Vintage 2018
Special Features Organic, Sustainable, Vegan
Extra Info Fruity Spanish Red
Food Pairing Guide A great all rounder for pasta or beef
Terroir Sandy-limestone soils

Castaño Organic Monastrell has rich aromas of black cherries and plums with smooth, chocolatey tannins. It's full of fruit and very pleasant drinking. A great value Organic wine that's ideal with or without food.

2018 was a complex year with a generally cold, wet spring delaying budbreak and the damp weather during flowering leading to higher than usual incidences of mildew in the vineyard. Early summer was initially rainy, but a hot August allowed the vines to catch up and ripening occurred gradually through the cooler than usual September which helped the grapes achieve great balance and flavour. Generally, the 2018 vintage was a generous harvest producing fresh wines with lower alcohols than recent years.

The Castaño family owns over 410 hectares of vineyards in the Yecla DO in south-eastern Spain. 80% of these vineyards are planted with the native Monastrell variety. For several generations, Bodegas Castaño has been a pioneer in this region and has come to symbolise the best of what southern Spain has to offer: rich, warm climate wines made from grapes grown at altitude, resulting in wines of great character and finesse.

The grapes are grown on organic plots at 750 metres above sea level, a perfect area for organic production. Dry, sunny weather and specific soil conditions here give little chance for mould or pests to thrive, allowing a pesticide-free and agrochemical-free crop every year. The average age of bush vines are over 25 years old which are planted at a density of 1,600 vines per hectare. The grapes were crushed very lightly before being fermented and macerated on their skins for 10 days at a controlled temperature of 28ºC in stainless-steel tanks. After fermentation, the wine remained in stainless-steel tanks until bottling. The gentle handling preserved the natural fruit purity and freshness of the Monastrell. Winemaker: Mariano López
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