GRAPE: Monastrell.


VINIFICATION: Alcoholic fermentation in stainless steel tanks (24 26 ºC) with autochthonous yeast and subsequent manolactic fermentation in French oak barrels. 14 months new French oak barrel ending its aging in a French oak vat of 7.000 Liters. 6months in bottle.

TASTING NOTES: Deep red with violet and bright hues. The nose is intense in its notes of ripe red fruit, perfectly assembled with elegant spicy and roasted aromas. In the mouth, fatty, fleshy and well structured. A rich fruitiness and pleasant acidity harmoniously sorround the toasted, with a long silty finish, sweet and enveloping tannins.

FOOD PAIRING: Vereda is ideal for red meats to the plant, stews, lamb and small game, casqueria if they are gelatinous textures such as morros or pig’s trotters.


92 James Suckling, vntg 2017


PRODUCER: Vicente Cambra comes from a family of viticulturists dedicated to the cultivation of vines since 1905. From 2006, Vicente started a personal project based on the desire to bring to the market experimental wines from the best grapes of family vineyards in the Valencia area.