Medium ruby with a pink rim. Plenty of black fruit on the nose with touches of sweet spices. The wine is very smooth with an excellent concentration of summer berry fruit and a cinnamon aftertaste.

I wanted to produce a wine from the Priorat featuring its best expression of terroir, minerality and preserve its freshness which often is missing in this region. For this, I have selected vineyards on steep terraces sheltered from the scorching sun yet sufficiently exposed to reach optimal maturity.

The berries are collected in crates of 10kg capacity from four villages, El Molar, Gratallops, Porrera and Poboleda. They are immediately cooled down to 6ºC to allow a cold maceration over several days. Fermentation takes place at 24ºC-26ºC and extraction is applied by a combination of pumping over and punching-down. This wine ages for 12 months in 500 liters used French oak barrels with a light to medium toast.

It would combine superbly with a gratin of cep mushrooms with melted blue-cheese and pine nuts.

This is deliberately produced in a lighter, fruitier style, showing bright flavours of plum and red cherry, plus nice acidity. An antidote to the over-ripe school of Priorat.
Priorat, Imbibe Magazine, January 2015