Barahonda make balanced and expressive wines full of colour, flavour and complexity which have their own personality.
Unoaked 100% Monastrell, with grapes sourced from 70% clay and 30% sandy soils. The winemaking process takes place in stainless steel tanks for a period of 15 days, with a maximum temperature of between 20/25 ºC. Once the maceration-fermentation process is finished, it is stored in tanks until it is clarified and stabilised for bottling.
The Barahonda logo points to their wines being rooted in the soil and made from the vines. Grapes are carefully nurtured, as an essential part of the personality and quality of the wine.
88 points, James Suckling – vintage 2017
Gold Medal, Sakura Japan Wine Award – vintage 2022