Vineyards:
The fruit is sourced from a single vineyard located in Guarilihue in the heart of Itata, at around 300 metres above sea level. The vineyard, on a gentle west facing slope, is dry farmed. The vines are over 70 years old and planted on granitic clay soils which lends structure and complexity to the wine.
Vinification:
Grapes were hand harvested and sorted carefully at the winery. About one third whole bunch was used, with fermentation taking place in concrete tanks. Fermentation using natural yeasts took about 10 days, and after a further 10 days of post fermentation maceration, the wine was transferred to old untoasted foudres. After a year in oak it was transferred to bottle for 8 months before release.
Tasting Notes:
The wine delivers aromas of cranberry, cherry and wild herbs. Due to the granitic clay soils, Monk is the most structured and layered of Pedro's three single vineyard wines, with fine tannins and fresh acidity on the palate.
