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Tokyo Gomez Rojo Cuvee Minami II is a red wine made from Monastrell and Garnacha with IGP Tierra de Murcia by the Casa Rojo winery.
Tokyo Gomez Rojo Cuvee Minami II is a red wine made from Monastrell and Grenache grapes coming exclusively from vineyards located in El Valle de La Raja. The Garnacha variety is grown in an area called La Atalaya, which is a plot of 7-year-old vines located right in front of the winery, on the northern slope of the Sierra de La Pila. The Monastrell, on the other hand, comes from several old vineyards, all of them located in El Valle de La Raja.
Both grape varieties are fermented independently, using 11,000-litre foudres and stainless steel tanks of different sizes. Afterwards, malolactic fermentation takes place in the same containers where the alcoholic fermentation took place, and approximately 30% of the wine completes this phase in new 500-litre French oak barrels. Finally, the wine is aged for around 12 months in French oak barrels, including both new and used barrels.
This wine is characterised by its intensity in all aspects. It has a deep red colour with purplish reflections and a robe in the medium-high range. In terms of aroma, it is highly fragrant, full of fruity notes, highlighting both red and ripe black fruit, harmoniously accompanied by balsamic and spicy touches, as well as subtle toasted nuances that come from its period of maturation in oak barrels. On the palate, it reveals itself as an expressive wine with excellent volume and balance. From the first sip, its long finish is perceptible, with a robust mid-palate and a pleasant persistence that evokes ripe fruit and spices.
Tokyo Gomez Rojo Cuvee Minami II is a red wine made from Monastrell and Garnacha with IGP Tierra de Murcia by the Casa Rojo winery.
Tokyo Gomez Rojo Cuvee Minami II is a red wine made from Monastrell and Grenache grapes coming exclusively from vineyards located in El Valle de La Raja. The Garnacha variety is grown in an area called La Atalaya, which is a plot of 7-year-old vines located right in front of the winery, on the northern slope of the Sierra de La Pila. The Monastrell, on the other hand, comes from several old vineyards, all of them located in El Valle de La Raja.
Both grape varieties are fermented independently, using 11,000-litre foudres and stainless steel tanks of different sizes. Afterwards, malolactic fermentation takes place in the same containers where the alcoholic fermentation took place, and approximately 30% of the wine completes this phase in new 500-litre French oak barrels. Finally, the wine is aged for around 12 months in French oak barrels, including both new and used barrels.
This wine is characterised by its intensity in all aspects. It has a deep red colour with purplish reflections and a robe in the medium-high range. In terms of aroma, it is highly fragrant, full of fruity notes, highlighting both red and ripe black fruit, harmoniously accompanied by balsamic and spicy touches, as well as subtle toasted nuances that come from its period of maturation in oak barrels. On the palate, it reveals itself as an expressive wine with excellent volume and balance. From the first sip, its long finish is perceptible, with a robust mid-palate and a pleasant persistence that evokes ripe fruit and spices.
