WINERY PROFILE: LA VINYA DEL QUINTET
El Quintet ("The Quintet") is, above all, a group of 5 friends whose friendship was born around a place that brought them together and provides peace: the Cistercian monastery of Santes Creus, located in the municipality of Aiguamurcia, Catalonia, Spain and whose origins go back to the XII century.
To these five friends, Pilar, Joaquín, Xavier, Jordi and Toni, soon joined Conchita and Christine, the wives of Jordi and Xavier respectively. All are actively involved in the maintenance of the vineyard, including friends and relatives.
Together, they have created La VINYA DEL QUINTET S.L.
Toni, oenologist and winemaker, controls the quality of the grapes during ripening and the different stages of wine production, overseeing the work of viticulture and ensuring the quality of Monestir wine in La Boella (LA Canonja, Province of Tarragona), the beautiful winery from which you can see photos in our gallery.
MONESTIR red, 100% Merlot, has the Designation of Origin CATALUNYA.
After a careful harvest by hand, the grapes are visually inspected, destemmed and then encased in stainless steel tanks for fermentation. After two days of cold maceration, the fermentation is controlled by manual merging between 1 and 2 times a day. The fermentation lasts from 10 to 21 days, and then the flower wine is transferred to French oak barrels. The grape skins are gently pressed using a vertical press, allowing the lees to settle before moving to the barrels to be used later for the mixture. We use autochthonous yeasts and sulfites at a very low level (between 5-10ppm).
The aging of MONESTIR is carried out for 12 or 15 months according to the harvest in French oak barrels of 225 and 300 liters used for the breeding of "premiers crus" of Saint Emilion, and then bottled in the cellar. For the 2015 harvest, we have also used some Burgundy barrels.
For Monestir Rosado, like for its big brother, the harvest is done by hand and the grapes are visually inspected and destemmed. The wine is the result of a pressing of the grapes, a fermentation in stainless steel tanks with Champagne yeast with subsequent aging on 30-day lees.
MONESTIR TINTO 2015
Designation of Origin CATALUNYA
Deep dark red, fruity nose, fresh with notes of red fruits, cherries, plums but also with more Mediterranean aromas such as ripe tomato or thyme. In its passage in the mouth appear notes of coffee beans, chocolate and tobacco.
It produces an intense and elegant palate, with a good acidity and very ripe tannins pleasantly present.
We recommend decanting the Monestir wine at least 1 hour before tasting it, preferably at 18 °.
MONESTIR 2015 has a complexity that can be expressed even better by decanting it.
Monestir 2015 will continue to mature well, being able to extend its potential up to 5 or 7 years.
Accompanies perfectly well game, red meat, the magrets of duck, meat in sauce, grilled and also cheeses.
It's wonderful with dishes with spicy flavor.
We propose you also in magnum (150cl)
For more information or orders, you can contact us at the following address: contact@lavinyadelquintet.com
MONESTIR Rosado 2016
Monestir rosé, as his older brother, is 100% Merlot.
Its pink color with orange reflections recalls the sunsets over the Monastery of Santes Creus seen from the vineyards.
Its fresh and fruity nose reveals aromas of strawberries and violets. In the mouth, it shows all the sweetness of red fruits allied to a beautiful acidity that expands. Its long feeling in the mouth makes you want to repeat tasting it.
Pink monestir is ideal to accompany your summer.
We recommend tasting it fresh (12 °).
For more information or orders, you can contact us at the following address: contact@lavinyadelquintet.com
MONESTIR TINTO 2014
Designation of Origin CATALUNYA
Deep dark purple, very fruity nose, fresh with notes of plums and slightly vanilla and licorice.
It produces a full and soft palate with a silky texture with notes of ripe fruit. It is a wine with a balanced structure, with good acidity and freshness.
MONESTIR red 2014 offers a long mouthfeel with notes of candied fruit.
We recommend decanting the Monestir wine at least 1 hour before tasting it, preferably at 18 °.
MONESTIR 2014 has a complexity that can be expressed even better by decanting it.
Monestir 2104 will continue to mature well, being able to prolong its potential up to 5 to 7 years.
Accompanies perfectly well the game, red meat, duck magrets, meat sauce, grilled and also cheeses.
It's wonderful with dishes with spicy flavor.
We propose you also the magnum size (150cl)
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