Glorious Priorat that lingers in the mouth, spreading joy in the form of summer berries and black fruits, dusted with cinnamon.
I wanted to produce a wine from the Priorat featuring its best expression of terroir, minerality and preserve its freshness which often is missing in this region. For this, I have selected vineyards on steep terraces sheltered from the scorching sun yet sufficiently exposed to reach optimal maturity.
The grapes are collected in crates of 10kg capacity. Cool down to 6ºC to allow a cold maceration during several days. Fermentation takes place at 24ºC-26ºC and extraction method is applied by a combination of pumping over and punching-down. This wine ages for 12 months in 500 liters used French oak barrels with a light to medium toast.
A versatile and light style of Priorat which will go excellently with red meat or grilled white meat. Or why not try it slightly chilled and enjoy on its own.
This is deliberately produced in a lighter, fruitier style, showing bright flavours of plum and red cherry, plus nice acidity. An antidote to the over-ripe school of Priorat.
Priorat, Imbibe Magazine, January 2015
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