VARIETALS: 35% Syrah, 33% Garnacha, 22% Cabernet Sauvignon, 5% Tempranillo, 5% Merlot
WINEMAKER: Jordi Miró
FARMING PRACTICES: Organically grown, dry farmed and hand harvested
HARVEST: From September 19 until October 14th
WINEMAKING: Tempranillo and Merlot are cold soaked together for 5 days with regular remontage. Alcoholic fermentation finished without skins, to avoid extracting bitter tannins. The Garnacha and Syrah are harvested together at about 70% of phenolic ripeness, looking for freshness. Whole cluster fermentation. The Cabernet Sauvignon is harvested at peak phenolic ripeness and fermented with skins with twice daily remontage to get good structure from the ripe tannins. All fermentation is spontaneous with native yeasts. Lightly clarified and filtered. Sulfites ≤65mg/L.
AGING: 12 months in French oak barrels. 225L barrels used for Cabernet Sauvignon. 300L barrels used for Merlot, Tempranillo, Garnacha and Syrah.
PRODUCTION: 330 cs
TASTING NOTES: Deep red. Lively and focused berry and citrus aromas with notes of mineral and spice. The palate is lithe and precise, displaying bitter cherry and red berry flavors that mellow in the glass. Finishes with silky, gripping tannins, good persistence and lingering lavender and bitter chocolate notes.
REVIEWS: 90 Vinous (2013)