La Faraona 2019 is produced in a vineyard known as El Ferro in the municipality of Corullón, with an area of 0,55 hectares of very steep slopes at an altitude of 800-860 meters above sea level.
Like the rest of its vineyards, these are also organic and biodynamic.
The grapes are harvested on September 23 and fermented with partial destemming in oak vats with native yeasts. The grapes are manually reassembled for 47 days.
Aging in barrels for 9 to 10 months.
Although the Moncebal is very showy and has lots of floral aromas, and it attracts almost all the attention, the depth, complexity and subtlety of this 2019 La Faraona has proven to be breathtaking.
Slightly stiff on the palate at the start.
Ricardo Pérez Palacios compared it to the 2010s and 2011s, and saw that it needed some bottling time to thrive.
Production: 1 bottles, 459 magnums, 77 double magnums, 12 jeroboams and a salmanazar.