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Gran vino de Yecla, pura expresión del viñedo de la zona
Elo Monastrell es un vino tinto con crianza de la Denominación de Origen Yecla y elaborado por la Compañía de Vinos del Atlántico.
Este vino tinto de Yecla está producido a partir de uvas de la variedad Monastrell, proveniente de un viñedo situado a 770 metros sobre el nivel del mar, plantado en 1973 sobre suelos rocosos, calcáreos y calizos. La vendimia se realiza antes de lo habitual en la zona para evitar sobremadurez y preservar su frescura. Tras su vinificación pasa 12 meses en barricas de 2 y 3 vinos, y seguido un reposo en tanque de cemento. Luego se embotella y sale al mercado unos 8 meses después.
Solamente se han elaborado 2.700 botellas.
Si tiene cualquier duda, puedes comunicarte con nosotros:
Elo Monastrell es un vino tinto con crianza de la Denominación de Origen Yecla y elaborado por la Compañía de Vinos del Atlántico.
Este vino tinto de Yecla está producido a partir de uvas de la variedad Monastrell, proveniente de un viñedo situado a 770 metros sobre el nivel del mar, plantado en 1973 sobre suelos rocosos, calcáreos y calizos. La vendimia se realiza antes de lo habitual en la zona para evitar sobremadurez y preservar su frescura. Tras su vinificación pasa 12 meses en barricas de 2 y 3 vinos, y seguido un reposo en tanque de cemento. Luego se embotella y sale al mercado unos 8 meses después.
Solamente se han elaborado 2.700 botellas.
Si tiene cualquier duda, puedes comunicarte con nosotros:
2016 > 93 puntos
The pure Monastrell 2016 Elo was produced with vines from Yecla at 770 meters in altitude on limestone-rich soils. It's the fruit of a single ungrafted plot that was planted in 1973. 2016 was a rainier year, more continental than the Mediterranean 2015. The clusters fermented in stainless steel pools for 28 days, and the bunches were foot trodden twice per day. The wine matured in 500-liter French oak barrels for one year and a further year in bottle. It's ripe without excess and shows varietal aromas, a bit of tree bark, wild berries and aromatic herbs. The palate is medium to full-bodied and reveals fine, slightly grainy tannins. 2,300 bottles were filled in January 2019.
2015 > 94 puntos
I was really taken by the floral and elegant nose of the pure Monastrell 2015 Elo. They added Paraje Las Cañas to the wine name this vintage because it was produced from vines planted there, as the vineyard normally used for this wine was decimated by hail. I'm not sure if it's the change of vineyard or the vintage or a combination of both, but this wine reminds me of the great Monastrells from Casa Castillo, with an elegant, balanced personality within a warm, classical Mediterranean year, expressing the place, grape and vintage quite faithfully. The palate is medium-bodied and terribly balanced, with very fine tannins and an overall elegant profile with a chalky texture and a tasty, almost salty finish. Simply superb! It fermented with foot-trodden full clusters in open-top tanks with indigenous yeasts and matured in 500-liter barrels and 2,000-liter concrete vats for 11 months. 2,700 bottles produced.
2016 > 93 puntos
The pure Monastrell 2016 Elo was produced with vines from Yecla at 770 meters in altitude on limestone-rich soils. It's the fruit of a single ungrafted plot that was planted in 1973. 2016 was a rainier year, more continental than the Mediterranean 2015. The clusters fermented in stainless steel pools for 28 days, and the bunches were foot trodden twice per day. The wine matured in 500-liter French oak barrels for one year and a further year in bottle. It's ripe without excess and shows varietal aromas, a bit of tree bark, wild berries and aromatic herbs. The palate is medium to full-bodied and reveals fine, slightly grainy tannins. 2,300 bottles were filled in January 2019.
2015 > 94 puntos
I was really taken by the floral and elegant nose of the pure Monastrell 2015 Elo. They added Paraje Las Cañas to the wine name this vintage because it was produced from vines planted there, as the vineyard normally used for this wine was decimated by hail. I'm not sure if it's the change of vineyard or the vintage or a combination of both, but this wine reminds me of the great Monastrells from Casa Castillo, with an elegant, balanced personality within a warm, classical Mediterranean year, expressing the place, grape and vintage quite faithfully. The palate is medium-bodied and terribly balanced, with very fine tannins and an overall elegant profile with a chalky texture and a tasty, almost salty finish. Simply superb! It fermented with foot-trodden full clusters in open-top tanks with indigenous yeasts and matured in 500-liter barrels and 2,000-liter concrete vats for 11 months. 2,700 bottles produced.