The Garnacha tintorera and Monastrell used to make this wine come from vineyards in the Almansa area, located between 700 and 1,000 meters above sea level and planted in sandy soils with a high concentration of limestone at the base. A red wine with a lot of color, intense and fleshy, but at the same time with a certain freshness and complexity.
La Atalaya is a red wine from the Almansa region. It is produced by the Atalaya winery, belonging to the Orowines group of Jorge Ordoñez. It is made with two types of grapes: Garnacha Tintorera, a native grape of the area; and Monastrell. The grapes come from vineyards planted between 700 and 1,000 meters above sea level in soils composed of sand and limestone.
The scarlet essence of the land. In the border land where the maritime Levante is left behind and the horizontality of La Mancha is faced, the clusters of Garnacha Tintorera and Monastrell thrive. As if by enchantment, as the old vines seem to love these low fertility limestone soils, sufferers of scarce rainfall. Located more than 700 meters above sea level, they produce concentrated fruits that give a burst of tones, flavors and fragrances.
Ancient battles resound through its rocks, and even more old hunts that were engraved in caves. Its vines maintain the strength of centuries. The new methods have achieved combinations with the freshness of the fruit and flowers, but the complexity of its mixture.
Over the predominance of Garnacha Tintorera and its purplish pulp, the sweetness and strength of Monastrell is noted in the wines of the winery that combines them in its entrails. The wine undergoes a maceration-fermentation in stainless steel tanks for 20 days at controlled temperatures of 25ºC. The wine is then aged in French oak barrels for 12 months.
