COLOUR
Red
TYPE
Still
VINTAGE
N/A
GRAPE
Monastrell
PRODUCER
Bodegas Trenza
REGION
Murcia
CHARACTERISTICS
Body
Full
Sweetness
Off-dry
Acidity
Medium
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
La Orphica Monastrell Selección Tardía is a red wine from Bodegas Trenza, produced in the D.O. Yecla region of South-Eastern Spain. The wine is made from 100% Monastrell grapes, distinguished by its 'Selección Tardía' or late harvest method. This technique involves leaving the grapes on the vine longer to concentrate their sugars and flavors, resulting in a wine with a unique profile. Bodegas Trenza, founded by Danish brothers David and Jonas Tofterup, aims to create complex wines by interweaving various elements, reflecting the meaning of their name 'Trenza' (braid). The vineyards are situated in the Campo Arriba sub-region of Yecla, at high altitudes (700-800m) with limestone soils, and are dry-farmed using traditional bush vine training.
ALCOHOL
14.5%
AVG. PRICE
€11
STYLE
Classic
VEGAN
YES
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
The name 'La Orphica' evokes the myth of Orpheus, suggesting an enchanting wine.
Fact 02
Selección Tardía means 'late harvest', allowing grapes to partially dehydrate on the vine.
Fact 03
The vineyards are dry-farmed at altitudes between 700-800 meters.
Fact 04
Bodegas Trenza was founded by Danish brothers, one a Master of Wine.
FOOD PAIRING
Read more
WINE MAKING PROCESS
La Orphica Monastrell Selección Tardía is crafted using 100% Monastrell grapes from D.O. Yecla. The key winemaking technique is the 'Selección Tardía' or late harvest, where grapes are left on the vine for an extended period to concentrate sugars and flavors. Following harvest, the grapes undergo a long and slow fermentation for 20 days, with an additional 8 days of maceration on the skins to enhance color and tannin extraction. Fermentation is conducted at controlled temperatures of 25-28°C. The wine is then aged in a mix of second-hand French and American oak barrels for a period ranging from 3 to 8 months, contributing to its texture and complexity. The vineyards are dry-farmed and vines are trained as traditional bush vines ('en Vaso').
