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CATA'S NOTES:
Blend of varieties Monastrell (70%) and Cabernet Sauvignon (30%) from farms planted in the surroundings of the winery. The Monastrell variety comes from a 32-hectare vineyard of old vines, with a very low yield, but which produces grapes of the highest quality. The soil is mainly limestone, with many stones on the surface. Underneath there is a layer of sand, where the roots arrive in search of nutrients. The harvest is done manually and the grapes are transported to the winery in small boxes that prevent the grapes from breaking. Once in the winery, the grapes are classified on tables of selection. Carry out maceration and subsequent fermentation in small stainless steel tanks and barrels. Malolactic fermentation and subsequent Aging, which will last for 24 months, is carried out in new French and American oak barrels. .
CURIOSITIES:
El Nido Wineries It began its journey as such back in 2001. Led by the Gil family and the prestigious Australian oenologist Chris Ringland, the first bottles of Nido and Clío landed on the market in 2002.
clio It is one of the great wines of Jumilla , its arrival on the market was a true before and after for Murcian wines.