Expresión Monastrell is Pedro Martínez’s most precise interpretation of the variety. Not the warm, heavy Monastrell many expect from southeastern Spain, but something higher, fresher and far more composed.

The wine is a cuvée of three old-vine parcels, El Paso Malo, Venta El Pino and El Aceniche, all planted above 760 metres and more than 40 years old. Different orientations and soils bring contrast to the blend, giving Monastrell both depth and an unusually lifted, energetic character.

Fifteen months in 500-litre French oak barrels give the wine polish without hiding the fruit. Dark berries, Mediterranean herbs and spice sit within a structured but fresh palate, with fine tannins and real length. Powerful, yes, but never heavy. This is Monastrell with altitude, restraint and definition, built to show how sophisticated the variety can be when site comes first.