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Hilanda Monastrell 2015

GeneralWineryBodegas Pedro Luis Martinez
RegionJumilla
Town of productionJumilla
VarietalMonastrell
Total production of the wine200,000 liters
VineyardAge of vines used to produce wine25 - 40 years
Yield1.4 tons / acre
Size of vineyard, hectares160 acres
Elevation above sea level1640 - 2560 feet
Inclination of vineyard7 degrees
Soil compositionmixture with high concentration of clay, limestone, sand, and small stones
Irrigationno
HarvestHarvest methodmanual
Date of harvestOctober 5 to 25
FermentationAlcoholic fermentation, typein small cement tanks
Alcoholic fermentation, duration14 days maceration, 21 days fermentation
Alcoholic fermentation, temperature68 - 77 degrees F
Malolactic fermentation, typein oak casks
Malolactic fermentation, duration7 days
Malolactic fermentation, temperature68 degrees F
CharacteristicspH3.48
Volatile Acidity0.37 grams / liter
Total Acidity4.5 grams / liter
Residual Sugar4.2 grams / liter
Alcohol14.0%
AgingTime in barrel7 months
Barrel type and ageFrench and American oak, new and second year
Time in bottle before release6 months
BottlingCold stabilizedno
Filteredyes, lightly