Garnacha, Cariñena, Cabernet Sauvignon and Syrah, with predominance of indigenous varieties.
Montsant
Our vineyards of the estates "Els Figuerals", "Maimó", and "Els Clots", located in the village of La Serra d'Almos, framed in the D.O. Montsant
The first week of September (Syrah) until the first week of October (Cabernet Sauvignon).
After a pre-fermentación cold to 14 degrees for 3 days by an accentuation of the aromatic expression, begins the fermentation of the must in contact with the own grape skins. During alcoholic fermentation, we keep the wine to 26 degrees maximum. Bleeding from the partially fermented grape must carried out after about 15-20 days according to taste. A good maceration allows us to extract a good dose of tannin structure as well as polyphenols.
The wine is aged for 10 months in French oak barrels of different toasted, followed by a small rest and maturation tub until bottled
Wine with a good balance. Wine with good layer glossy surface and cherry tones. Arommatically, is an intense wine from good ripe red fruit notes and jams, balsamic sensations, toasted notes and species of the aged in wood, which gives wine many nuances. Mouth, it of a wine broad, persistent and with a pleasant aftertaste.
Wide range of support from meats of all kinds, pastries, cheeses and charcuterie.
14 to 16º C
14% vol.
To respect the maximum quality of the wine; receives few stabilizers treatments, we therefore find sediment at the bottom of the bottle. These sediments can be left at the bottom of the bottle, not by removing too much wine to serve it. If this sediment is exaggeration, we can transfer the wine in a decanter. In any case, these sediments are a defect, but quite the contrary, a guarantee of quality.
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