Varieties: Carignan, Merlot, Cabernet.
Vineyards: Made with the estate’s old vineyards.
Soil: Varying amounts of gravel and substrates of dirt and rock. Formed in the Paleogene, it contains clay and silt with intercalations of conglome- rate and calcareous sandstones from the foothills of the Prades mountains that, in turn, elevate the vineyard.
Elevation: 712 metres.
Agriculture: Organic, CCPAE-certified. Exclusive use of organic fertili- sers made by the winery itself. Control of the origin of organic matter and cooking temperatures. Ploughing between strains with preservation of the ground-layer vegetation.
Harvest: Hand harvesting into boxes and refrigeration of the whole grape, with a strict selection grape by grape on a double sorting table.
Production: Fermentation and maceration in a 5,000 L tank to then be aged in one-year-old 600 L French oak barrels.
Yeast: Work is done to identify and select the grapevine’s indigenous yeasts for inoculation during fermentation.
Aging: 14 months in one and two-year-old fine grain French oak barrels.
Production: Between 2,000 and 3,000 bottles, depending on the vintage.
Tasting notes: Intense notes of plum and blackberry. On the nose, soft cedar and eucalyptus wood, chocolate, liquorice, balsamic and pastry notes. Mouth-filling and silky mouthfeel with round, powerful and deep tannins.
Designation of Origin: Costers del Segre.
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