2017 Technical Specifications
Alcohol 12.5%
Grape Varieties 80% Garnacha Blanca, 10% Garnacha Gris, 10% Garnacha Tinta
Classification DOCa Priorat
Region Priorat
Soil Clay
Sites Vineyards in La Morera de Montsant, Torroja and Poboleda
Fermentation Vessels Tanks or vats; construction material not specified
Pressing Method Pressed After Completion Of The Skin-Contact Fermentation; Pressing Equipment Not Specified
Indigenous Yeast Yes
Production Details The three Garnacha varieties were co-fermented as whole, undestemmed bunches in a red-wine-style process. The biodynamically tended vineyards lie at 400–600 m. Harvest was manual into 10 kg boxes, with a reported yield of 3,000 kg/ha. The fruit was loaded into tanks while limiting air and using some CO2; fermentation began spontaneously with indigenous yeast at about 20°C and was kept below 28°C. No pigeage or remontage was performed after fermentation began. The grapes were pressed after fermentation, and a second fermentation then proceeded without skins. The page describes maturation in clay jars and recommends serving at 8–10°C.
Tasting Notes Bright red; wild fruit, scrubland and yeast aromas; deep, persistent, moderately juicy, mineral and very fresh palate
Sources: www.pibernat.es ↗ · Compare this vintage
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| Wine-SearcherLWIN 2687399 | — | — | wine-searcher.com ↗ |