Red Wine El Chico Malo 1
Red Wine El Chico Malo 4
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Red Wine El Chico Malo

   70% Old Monastrell, 30% Cabernet Sauvignon

Place Name          D.O. Yecla

A bold and modern image for high quality wines. Wines always loaded with the Mediterranean essence and a surprising palate. Originality, character and personality shine in this new project. Inspired by the duality of nature.

75cl Bottle                                                                      !! Minimum Order 2 Units ¡¡

7,87 €/unit
TAXES included

Detailed description

Brief History

Passion for wine and design are the main identity signs of Wineyart Wineries' new project, which combines modernity and craft in the process of wine production. Placed in Murcia and Valencia, the new winery works in an extension of 20 hectares scattered across different vineyards in the heart of the Mediterranian. Wine-growing area is planted with great quality varieties as Monastrell (native variety), Merlot, Cabernet Sauvignon and Syrah.

Wineryart stands up for four red wines inside Yecla's Designation of Origin, with different characteristics but always burdened with the same Mediterranean essence and a surprising roof of the mouth. Design and names have a crucial importance in all of them (Enfuria, Enfuria Classic, Morena Mía and DeMuerte), burdened with originality, character and a strong personality.

Winery Wineyart also bets for sustainability and the balance during the growing of the wineyards, avoiding agressive chemical products and standing up for a viticulture based on the respect to the environment, where vine and earth are worked with care thanking for the grapes that every year provides as true jewels of nature.

Making and Ageing

The grape comes from vines more than 60 years old with low performance in a strict dry land. 15 years old Syrah and Petit Verdot vineyards

Climate in the place is extreme, harsh winters and very hot summers.

Harvest is manual, in 20 kilos boxes. Vinification is carried out in stainless steel tanks at 24ºC, allowing a 21-days maceration.

The ageing after malolactic fermentation is by using new french and american oak tree barrels during 14 months at least.


Visually, intense dark cherry colour.

In nose is elegant, mature fruit on a smoky and spices base.

In mouth is smooth and velvet.

Alcohol Content


Drinking Temperature

 15 - 16º