Negre
VARIETIES
Black Grenache, Syrah and the remaining blended with Carignam.
Bottle: 75 cl.
Alc. (Vol): 14%
pH: 3.1
ATT: 5.8 grl/tartaric
AVR: 0.44
SO2 TT: 49
SO2 LL: 28
R. Sugars: 1.6
CHARACTERISTICS
REGION
Our wines come from vineyards |ocoted in the village of La Pobla de Massa|uca, department of “Terra Alta", the most southern part of the Terra Alta Denomination. With an extension of 43,2 km2 and on a|titude of 363 meters, it is the only vi|iage of the region that touches the famous Ebro River.
ORIGIN
Red wine aged during 3 months in new French oak, comes from sun drenched beautiful terraces that clecorote low and undulating hill sites at over 300 meters above sea-level With strong and deep soils with an excellent exposition, making it a unique environment place from which to obtain excellent grape quality and fantastic yields.
VINEYARD/ HARVEST
Grapes selected from 15 to 30 year old plants. Traditionu| hand-harvested, selecting those grapes with optimum ripeness.
MAXIMUM YIELD
7,300 Kg/Ha
PRODUCT SURFACE
77 Hectares.
VINIFICATION
The grapes are hand-harvested, having previously selected the plants with perfect maturation to produce an excellent white wines The process begins with staling, continuing with the direct pressing for the vinitication. Fermented at low temperatures in stainless steel vats (Max. 25ºC), to continue with a maceration that lasts 12 days. Once the malolactic fermentation has taken place, the wine is then aged in French oak for three months to promote the special characteristics of this wine. Once bottled, the wine rests, enhancing the personality at this wine.
TASTING NOTES
TASTING NOTES
A blend of 3 varieties, matured for 6 months in new French oak, it is a dense, opulent, umuzing|y concentrated wine with loads of black cherry and cussis truit blended with hints of earth, truffles and exotic spices. Displaying beautiful density, balance, and purity, with no hard edges, this interesting 'semi-crianza' can be enjoyed over the next 2-3 years.
TEMPERATURE
Best serve at 17° - 19°C.
ACCOMPANIMENT
Classical: Vennison & saffron rice. Terroir: Rabbit coutry stew. Ethnic: Baked snails in spicy tomato sauce.
