Old-vine Monastrell, one of the passions of Bruno Prats, is the source of this 2011 Alfynal, sourced from different plots ranging from 35 to 70 years of age and located at variable altitudes, from 500 to 720 meters high. After a traditional fermentation using gravity in stainless-steel vats, the wine matured for 14 months in 225- and 400-liter oak barrels with frequent rackings. It has a serious nose denoting a ripe vintage and the telltale Monastrell aromas of tree bark and esparto grass intermixed with notes of beef blood, ripe blackberries and Mediterranean herbs. The palate is medium to full-bodied, with sophisticated, polished tannins denoting seriously good work in the winery and an intensity of the old-vine fruit that gives serious, well-defined flavors within the ripe personality of the vintage. This is one of my favorite Mediterranean Monastrells. 9,360 bottles were produced.