Wine Type: Red Wine
Grape Variety: 50% Garnacha Tinta - 50% Cariñena
Ageing Potential: Ready to drink
Serving Temperature: 16 ~ 18 °C
Alcohol Level: 14.5%
2020 vintage will be remembered for generations for its special conditions. After a dry 2019 year, 2020 starts in January with storm Gloria, which affects roads access to the vineyards and some fields.
Once the weather has stabilized, we saw on the horizon an extraordinary vintage both in quality and quantity. But the rains were very abundant in April and May and the perspective we had, it changed. An attack of mildew, such as had never been seen
before, fills the vineyards with sadness and despairs the peasants, who, despite great efforts, are unable to stop it. The grape dries up inexorably in the vineyards.
Only a few privileged plots, due to their exposure to the Seré wind, resisted the fungus.
A strong wind just before the harvest caused many ripe grapes to fall to the ground and this made us react quickly, harvesting immediately.
For the winery, that represented a 50% drop from the expected harvest. We made an extreme selection to enter only the grapes that were in perfect sanitary conditions.
The production was short, but extraordinary.
- It offers a great range of aromas and flavours. Red and forest fruits and spices the most.
- Forest fruit, dried leaves, cedar and some notes of graphite. Wildflowers and some balsamic notes give a friendly Mediterranean character.
- Well defined, very expressive, vibrant acidity, refreshing and with a nice long finish.
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.