Casabosca 2016

"The new red from local varieties, the 2016 Casa Bosca, wants to reproduce the wines made in the country houses from yesteryear in the valley of Fontanars dels Alforins, where the wine was kept in concrete or buried amphorae. It is produced with recently planted grapes—60% Monastrell and the remaining 40% Arco, Forcalla, Bonicaire and Rojal—that are organically and dry-farmed. Monastrell and Bonicaire fermented together and all the rest fermented together in 1,000-liter vats with indigenous yeasts. Some 20% stems were used and there was a 21-day maceration at 26 degrees Celsius. It matured in egg-shaped raw concrete vats for 12 months."