From 60 year old vines planted on 1 hectare of stony clay soils. Though this plot has been worked organically for a long time, this plot is under organic and biodynamic conversion.
very approachable red, expressive nose of plums, black cherry, red flowers, and a hint of smoky meat. juicy and elegant palate with well-integrated acidity and gentle tannins, excellent at cellar temp.
region: Catalonia, Spain
varietal: Sumoll
style: medium bodied red
farming/cellar: organic & biodynamic, hand-harvested, intensively sorted and de-stemmed. Maceration and spontaneous fermentation lasts for eight weeks (minimum) in clay amphora, with indigenous yeasts, under temperature control. No pumping over occurs, the cap is only disturbed by hand once a day until fermentation is completed wherein the amphora is topped off, and then subject to battonage once a week with inert gas and then closed with a stainless steel top. The wine spends seven months on lees. Aging takes place in the same amphora for 9 months. Unfiltered. Minimal added so2.
pairing: Adobo chicken,
