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Machoman is a red wine made from Monastrell grapes by the Casa Rojo winery in the I.G.P. Tierra de Murcia.
Machoman is a red wine made from Monastrell grapes by the Casa Rojo winery in the I.G.P. Tierra de Murcia.
In the high plateau of Murcia, between the mountains of El Carche and La Pila, lies the exceptional Paraje de La Raja. Within this region, they have chosen seven plots of vineyards that are the source of the Monastrell grapes used to create MachoMan.
The soils are sparse, shallow and calcareous, and the extreme aridity of the area's climate influences the characteristics of this vintage. Monastrell is traditionally grown in 3x2 or 3x3 frames, using a goblet training system and no irrigation. The grapes are harvested by hand at optimum ripening stages, with a yield of around 2,000 kilograms per hectare. The grapes are transported in refrigerated trucks and pass through a double sorting table before entering the winery.
Fermentation is carried out in 7,000-litre stainless steel inverted conical tanks, with temperature control at 25°C. Part of the wine is also fermented in 11,000 litre French oak vats.
Macho Man Monastrell matures for six months in first and second year French oak barrels. It also undergoes a stage in 800-litre Italian clay amphorae, highlighting the primary flavours and aromas of the variety. The wine undergoes a reductive ageing process in the cellar for about a year before being refined.
Machoman is a red wine made from Monastrell grapes by the Casa Rojo winery in the I.G.P. Tierra de Murcia.
Machoman is a red wine made from Monastrell grapes by the Casa Rojo winery in the I.G.P. Tierra de Murcia.
In the high plateau of Murcia, between the mountains of El Carche and La Pila, lies the exceptional Paraje de La Raja. Within this region, they have chosen seven plots of vineyards that are the source of the Monastrell grapes used to create MachoMan.
The soils are sparse, shallow and calcareous, and the extreme aridity of the area's climate influences the characteristics of this vintage. Monastrell is traditionally grown in 3x2 or 3x3 frames, using a goblet training system and no irrigation. The grapes are harvested by hand at optimum ripening stages, with a yield of around 2,000 kilograms per hectare. The grapes are transported in refrigerated trucks and pass through a double sorting table before entering the winery.
Fermentation is carried out in 7,000-litre stainless steel inverted conical tanks, with temperature control at 25°C. Part of the wine is also fermented in 11,000 litre French oak vats.
Macho Man Monastrell matures for six months in first and second year French oak barrels. It also undergoes a stage in 800-litre Italian clay amphorae, highlighting the primary flavours and aromas of the variety. The wine undergoes a reductive ageing process in the cellar for about a year before being refined.
