In 1990, the visionary oenologist, Peter Sisseck, moved into Hacienda Monasterio in the region of Castile and León. This estate has been owned by the Lecanda family, who pioneered the modernisation of Ribera del Duero wine production, since the end of the 19th century.
Peter Sisseck is breathing new life into the vineyard, as well as creating new infrastructures for winemaking. The wines by Hacienda Monasterio are renowned for their pure and authentic character, as well as their great aromatic richness.
Hacienda Monasterio overlooks a 160-hectare terroir, 78 of which are planted with vines located between Pesquera and Valbuena de Duero. Operated through organic farming, this vineyard, which is divided into plots, derives its distinctiveness from its soil, which is mostly made up of limestone, conferring subtlety and elegance to the wines.
Winemaking and ageing
Total destemming. Maceration lasting for 21 days. Ageing for 18 months in new barrels (20%) and French oak barrels of three previous wines (80%).
The Cosecha 2018 cuvée by Hacienda Monasterio is made from a blend of 80% Tinto Fino, 10% Cabernet Sauvignon and 10% Merlot.
The wine is a bright ruby colour.
The nose mixes fragrances of fruit (fresh fruit, red fruit, cherry), undergrowth and liquorice with secondary aromas derived from the ageing in barrel.
The attack is refreshing and potent. Full-bodied and silky, the palate seduces with its fine tannins, as well as a liveliness typical to limestone soils. The finish is persistent, fragranced and fruity.