Flor del Montgo Tempranillo Vino de la Tierra de Castilla 2017 Easy Drinking


The best thing about Flor del Montgo Tempranillo is the drinkability. It shows simple red fruits, floral, smoke, chocolate and a hint of anise.

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The best thing about Flor del Montgo Tempranillo is the drinkability. It shows simple red fruits, floral, smoke, chocolate and a hint of anise. The palate on Flor del Montgo is soft and fleshy with fine tannins. Drink the Flor del Montgo now and over the next 24 months. Pair Flor del Montgo with chorizo.

A lot of love goes into Flor del Montgo for a simple Vino de la Tierra. Certified Organic fruit is handpicked from vines at least 45 years old. It is destemmed, crushed, cold-soaked. Fermentation is in stainless steel tanks and 20% of the wine has been aged in French oak barrels for 4 months.

Flor del Montgo translates as ‘Flower of Montgó’.  Montgó is a mountain in Spain’s Alicante Province, which rises to 753 metres above sea level. It is the last spur on the Cordillera Prebética Mountain Range and is located in the Marina Alta region in the north of Alicante. The company that makes Flor del Montgo has a range of vineyards and wineries to source great fruit. The wines they make represent tasty, value drinks.

Vino de la Tierra

It translates to “Wine Of The Land”. The equivalent of the French Vin de Pays or table wine. Simple wines to drink.  You get a mixed bag of wines but when you find a good producer you’ll undoubtedly pay a quarter of the wines true value.

Spain vino de la tierra


A top-quality red grape that grows all over the Iberian Peninsula (with many pseudonyms). It makes Rosado or Joven (released after 6 months) all the way up to Gran Reserva (60 months in the winery). Reserva and Gran Reserva are capable of aging for the long-term (30 years easily). Top examples of aged Tempranillo compare favourably to Burgundy. Cherry and cola are typical flavour descriptors. It has moderate to low acid, moderate tannin and the naturally high pH allows for a silky mouthfeel that is not seen in other red wines.


Spain is probably more famous for the wines from the hot and dry parts. But the diversity of wine is equal to any country. And Spanish wine is a legitimate threat to the Australian wine market. With their dry-grown, old-vines able to produce the same quality as anything in Australia. If they were allowed to irrigate, they could release more wine at significantly less than any Australian equivalent.

The styles to try as a wine lover include Old school Rioja (leave them for 50 years though, please!). Real Sherry, from Jerez, seriously just try this stuff. Mencia from Bierzo and surrounds. Cava – if you thought Prosecco was poor man’s Champagne, well good Cava makes Prosecco taste like Schweppes Mineral Water. And there are more amazing terroir wines across Spain.

Spanish Wine Map


Wine is the result you get from fermented grape juice. There is proof of wine production dating back 8000 years ago. Fashions, innovations and many other factors have influenced the way wine has evolved over the years.

The wine grape is special. It contains everything you need to make grape wine except for the yeast, which lives on the outside of the skins.

Human inputs can influence the final product, including the viticulture (growing) choices. And the winemaker can shape the wine to a point too.

The best wines of the world often refer to terroir. Terroir is a French term that refers to all the climatic, geological and topographical influences on a specific piece of land. And it is true that neighbouring vineyards, grown identically, can taste noticeably different.

Red Wine

Fun fact; most of the colour for wines comes from the skins. There are only a handful of grapes that have red juice. Alicante is the most well known of these grapes.

By macerating the juice on the skins, the wine gains tannins, and flavours. Certain compounds change the chemistry of the wine too.

Red wines tend to have higher alcohol. More tannin and more oak flavours compared to other styles of wine. But the thousands of grapes and terroirs they grow in influence this.

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