MAS DE SERRES
MAS DE SERRES
Price incl. alcohol tax, shipping and VAT.
Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
CLOS PACHEM will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Spain
Region/Subregion:
Catalonia/Priorat
Classification:
DOC / DOCa
Certification:
-
Grape:
Carignan (100%)
Vintage year:
2022
Color:
Ruby color with violet highlights.
Aroma:
Subtle and elegant aroma of black fruits such as blackberry and sloe, dried red fruits such as strawberries, and floral notes of rose petals and violet, together with spicy hints of clove and liquorice. We also find a deep, mineral graphite core surrounded by Mediterranean undergrowth and a final touch of tobacco leaf.
Taste:
On the palate it is vibrant, intense and complex. A direct entry thanks to good acidity, velvety tannins perceptible on the mid-palate, and a long, flavorful finish with memories of black fruits and a mineral background.
Alcohol content:
14%
Sugar content:
0.3 g/l
Acidity:
5
pH-value:
-
Sweetness:
Dry
Contains sulphite:
Yes
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
12 - 16 °C
Food pairing:
Beef, Charcuterie, Cheese - goat cheese, Cheese - mature and hard, Cheese - mild and soft, Lamb, Pork, Poultry, Spicy food, Veal
Ageing potential:
3 - 15 years
Food pairings by the winemaker
- Beef
- Charcuterie
- Cheese - goat cheese
- Cheese - mature and hard
- Cheese - mild and soft
- Lamb
- Pork
- Poultry
- Spicy food
- Veal
Vinification, winemaker's own words
Soils:
Slate
Terroir:
Steep, terraced vineyards planted on poor, rocky llicorella (slate) soils. This fractured slate retains heat and forces vines to root deeply, producing low yields and intense concentration. Mediterranean cimate with hot, dry summers, cool nights, and limited rainfall.
Harvest:
Picked by hand
Fermentation:
Steel (100%)
Storage:
Amphora (100%) 12 months
Winemaker:
PEP RIBA
Manual harvest by our team in 12 kg boxes on September 9th, with a first selection in the vineyard and another in the cellar. Fermentation is carried out with native grape yeasts in a 500-litre tank, with gentle crushing for 14 days to achieve a subtle extraction. Malolactic fermentation then occurs naturally, followed by ageing in a ceramic sphere.