Grapes: 85% Garnacha tinta and 15% Cariñena
Harvest: By hand. Harvest in the last two weeks of October. Yield: 750 to 1200g per vine
Vinification: Fermentation at controlled temperature (27-29ºC; indigenous yeasts). Maceration: 14-20 days; the three varieties were vinified separately. Malolactic fermentation in tank. No gluing. Not cold stabilized, light filtration.
Aging: 12 months in new and one-year-old French oak barrels, light and medium toast
Production: 12.000 bottles (75cl.)
Tasting note: Deep red color. Complex aromas of ripe black fruits, wild herbs and berries. Showing very spicy on the palate with nuances of vanilla, exotic fruits, intense and concentrated. concentrate. Complex but still elegant, perfectly balanced.
Pairing: Lamb, steak, wild meat are always welcome with this wine. Simpler dishes like pasta, pizza and vegetables also pair well with Vall del Calàs.