Estimated arrival October 2022
Wine Type: Red Wine
Grape Variety: Garnacha Tinta
Ageing Potential: Ready to drink
Serving Temperature: 16 ~ 18 °C
Alcohol Level: 14%
In 2014 was born our flagship wine, La Florens. A single vineyard wine produced 100% of Garnacha Tinta that comes from one of the most precious vineyard because of the age of its vines, for the quality it offers us and for its story.
The vineyard, located in Marçà, is about 105 years old and is planted on Gobelet system. This helps to protect itself from the intense hours of solar radiation. Planted on a clayey-calcareous soil, it retains moisture and does not suffer so much if the rainfall is scarce. Like most Priorat soils, it is very poor in organic matter and is located on 340 meters above sea level. The yield is really low, but in return, it offers us an extraordinary and healthy grape. All works in the vineyard are manual and we do not use any chemical-synthetic products. Following the principles of organic and biodynamic viticulture, we guarantee biodiversity, the sustainability of the vineyard and the essence of its origin. In the winery, we accompany the grapes in their transformation, but almost without intervention. In this way we maintain the essence of the grape variety and the plot features until the final result.
- Red and forest fruits.
- Cherry, blackberry and hints of pomegranate. Spicy, balsamic and with Mediterranean touches. Cloves, eucalyptus and hints of mint.
- Very fresh, with vibrant acidity, ripe tannins and great elegance.
Josep Grau, the winegrower and oenologist, has an obsession with the vineyard selection, and his final goal is to make the best wines, authentic and exciting. He works with a puzzle of small vineyards in the municipalities of Marçà, Capçanes and Falset, each with its particular mineral richness, with clay, calcareous, granite and slate soils that provide, together with an extreme and unpredictable climate, genuine wines, superb, rich, and with the identity of fruit and terroir.
Mr Josep Grau always ferments the grapes with indigenous yeasts to preserve the specific character of each grape variety and plot. Following his "terroir-first" philosophy, he seldom uses small oak barrels to age the wines because he thinks they often suffocate the fruit and impart too much flavour to the wine. Instead, his wines are usually aged in Austrian oak containers, and he prefers Stockinger barrels.