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Wine description

 Aroma: Spicy aromas of herbs and esparto grass (very typical of the variety), mixed with notes of olives and tomatoes.
Colour: Intense, bright cherry red.
Palate: Elegant sweetness, but not too sweet, with ripe tannins and ripe dark fruits of plum and spicy notes from the wood.
Overal note: A not too sweet, powerful sweet wine, with expressive, intense fruit flavours and elegant tannins. It has a pleasant aftertaste. 
Goes well with: ...dark chocolate or chocolaty not too sweet desserts or hard cheeses.
Alcohol: 15 vol.%
Quantity: 0.5l



Region:  D.O. Valencia
Vintage: 2011
Vines: Monastrell
Altitude: 650 metres above sea level.
Soil: Light, loose and stony limestone soils.
Climate: 2011 was a very rainy and cool year. Spring and the beginning of summer were rainy and flowering started late. was very rainy and the beginning of summer was also rainy. However, September and October were dry and the harvest started at the end of October, beginning of November.
Harvest: Manual



Fermentation:  In 250 litre and 500 litre French oak barrels. The fermentation was stopped naturally.
Maceration 12 days at 28ºC
Maturation: 12 months in 225 litre oak barrels.



The sweet red Monastrell 2011 After 3 was bottled with 15% alcohol and around 60 grams of residual sugar. It was made from the fruit of 55-year-old vines that yield 1,000 kilos of grapes per hectare and were harvested overripe with 19% potential alcohol. The full grape fermented to a standstill but was never fortified. It matured for 12 months in 225 and 500 litre French oak barrels. This sweet Monastrell has been in production since 2011, but somehow I had never come across it before. It has the classic Mediterranean aromas of herbs, tree bark and esparto grass (very typical of the variety), mixed with notes of black olives, tomato juice and a spicy note. On the palate it is not very sweet, but very savoury, with some tannins that make it a little difficult to pair with food, perhaps with dark chocolate or hard cheeses. 3,256 half-litre bottles were produced. As a curiosity, I tasted a type of Fondillón that they still keep in small barriques from the 1970s, with a rancio profile that reminded me of the old bottlings I had tasted from Bodegas Monovar.

In Los Frailes, with the help of French expert Yves Herody, they carried out soil research and went back in time to ferment again in the old concrete vats and their terracotta amphorae. As a result, they have three new wines in their portfolio. They started this in 2015 and have already bottled three red wines from single vineyards in 2016.

AFTER 3 2011 by CASA...

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