The 2012 Monastrell Altos de la Hoya is with 10% Garnacha from chalky soils that is fermented in stainless-steel vats with indigenous yeasts. Half of the wine matured in 6,000-liter oak vats for six months, while the other half aged in French oak barriques. It has a slightly reductive nose, with some off aromas perhaps it was just bottled, or even taken from the tank. The palate is rather drying with powdery tannins and moderate acidity. I have some doubts about this wine. 250,000 bottles were produced.
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