Castillo San Simón Monastrell

Wine made in Jumilla. Selected harvest from Monastrell vineyards under the PDO Jumilla. The grapes are destemmed and lightly crushed, then fermented in stainless steel tanks at a controlled temperature of 24º-26ºC with frequent pumping over. After fermentation, the grapes are carefully pressed and racked, and malolactic fermentation is carried out at 22ºC. Once finished, it is racked again and left in the tank until bottled after a very light clarification and filtering.