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Bruto 2023

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Bruto 2023 is a strong wine, with aromas of ripe black fruit and notes of chocolate. In the mouth it is enveloping and with a long and very balanced aftertaste. A great and surprising wine.

Bruto was born in Jumilla in 2012, from the union of the Juan Gil winery, the actor Imanol Arias and the creative Jorge Martínez and their passion for the Monastrell grape.

Preparation and aging

Bruto 2023 is a single-varietal Monastrell grape that has fermented in stainless steel tanks for 25 days at a controlled temperature, carrying out malolactic and subsequent aging in French and American oak for 24 months.

This limited edition of Bruto is a collaboration between Bodegas Juan Gil and Imanol Arias in order to pay tribute to the area and the Monastrell grape.

Bruto Tasting Note 2023

  • View: Bruto has an intense cherry red color with garnet reflections and a high layer.
  • Nose: The nose is forceful with aromas of ripe black fruit and roasted notes, chocolate, etc.
  • Palate: In the mouth it is enveloping with liquor notes, with good wood and a long and balanced aftertaste.

Pairing

Bruto is ideal to accompany roast chicken and fish rice.

Buying Bruto En Copa de Balón is easy, convenient, and with the guarantee of obtaining the best wine at the best price and in perfect condition.


Bottling for Bruto Viticola SL Camino de la Tiñosa 40 - 30520 - Jumilla Murcia RE 30032-MU

Regular price 39,90€
Sale price 39,90€ Regular price
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↩️ Devolución gratis si no te gusta
92 Robert Parker puntos
Bodega
Origen
Grado
15.0% vol.
Crianza
24 meses
Temperatura
16-18°C
Nota de cata
Bruto 2023 is a strong wine, with aromas of ripe black fruit and notes of chocolate. In the mouth it is enveloping and with a long and very balanced aftertaste. A great and surprising wine. Bruto was born in Jumilla in 2012, from the union of the Juan Gil winery, the actor Imanol Arias and the creative Jorge Martínez and their passion for the Monastrell grape. Preparation and aging Bruto 2023 is a single-varietal Monastrell grape that has fermented in stainless steel tanks for 25 days at a controlled temperature, carrying out malolactic and subsequent aging in French and American oak...
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