WINEMAKING PROCESSThe powerful and ever present Jumilla
sunshine, the sandy terroir together with the
barrel ageing all aid in taming the exotic and
full of character Monastrell grape variety.
In ARLOREN we have used this potential to
create an original single varietal wine, unique
and of exceptional quality, reflecting in La
Nieta the result of 4 generations of
winemaking. Fermentation for 20-25 days at
a constant temperature not surpassing 27° C.
Malolactic fermentation and ageing in
French oak barrels for 12 months.
Intense and velvety vermilion colour, with
subtle and very elegant aromas. On the
palate it is powerful, smooth with fresh with
candied fruit flavours. Structured body with
a silky, long and warm finish.
STORAGE AND CONSUMPTION
Storage temperature and consumption
should be around 15° C. Avoid variations in
temperature to ensure optimum
preservation of the wines organoleptic
- Petit Verdot