100% garnacha. Carefully selected in vineyard Hermita. Picked by hand. The grapes were refrigerated for 24 hours before being de-stemmed. The temperature was closely monitored and flirted with 20°C. Every day the must was “battoned” by hand 2 to 3 times and after 3 weeks the must was pressed. Only the free-run juice was used to mature for 9 months in large French oak barrels of 500L. The wine was not clarified and only slightly filtered.
Aromas of black cherry, strawberry, currant and black currant supported by nice acids. Then follows a mouthful of spiciness: lots of laurel, pepper, a little cloves, soft cedar, pine and liquorice, finally some smoke and tobacco from the wood aging.
With slowly cooked and grilled meat -lamb or pork-, with a strongly spiced tagine or curry dishes, oriental dishes, tapas, ribs, BBQ, paella or rabbit with plums