Appearance: Medium-layer red wine, with ripe cherry tones, which denote a wine with a good life inside the bottle.
Aroma: light touch of wood, with the aromas of very ripe red fruit, with a touch of herbs of low-forestry, balsamic and very fresh.
Palate: its rounded tannin and the excellent combination of fruit and oak from the barrel stand out.
It is the most complex red wine in the winery, coming from Cabernet Sauvignon and Merlot vineyards of the Cal Costas estate, right next to the winery, about 10 years old.
Vines that are intended to work in such a way that they produce the minimum possible yield. Placed on a plain touched by the wind, and with a rather poor soil, it makes the red grapes small and with a high concentration of polyphenols. This, combined with the height of the estate, results in a blunt red wine, rare in the Penedès.
Harvested at dawn, it arrives fresh early in the morning, with the winery still in the penunbra. Directly skidded and encubed to the self-emptying tank.
Maceration pre-fermentative of 1 day and quite cold, with pumping over to extract the maximum fruit aromas. Maceration - fermentation of about 12-15 days depending on the vintage, to extract all the qualities of the skin.
Minimal bleeding and pressing of the skins, according to taste. Rest in stainless steel where it will do the malolactic. Once the malolactic process is finished, the wine is transferred to 225 years old French oak barrels, where it will be aged between 9 and 12 months, depending on tasting and vintage. Subsequent ageing in bottle for at least 6 months.
Pairing: with grilled lamb ribs, all types of sausages, cured sheep's cheese, minced meat or game meat.
- Type of Wine
- Wine Style
Red - Powerful and Bold
- Grape Varieties
- Type of Ageing
- Alcohol Content
Winner of the silver medal at the Decanter World Wine Awards 2014
Ham and Sausages,