Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
LAGRAVERA 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/Costers del Segre
Classification:
VM
Certification:
Biodynamic, Organic, Natural
Grape:
Monastrell (85%)
Vintage year:
2023
Color:
Beautiful transparent cherry color veiled by the cloudy lees when the bottle is shaken.
Aroma:
Nose dominated by a mixture of blueberries, cherries and grapefruit, decorated with a touch of fennel, fresh herbaceous notes and perfume of roses.
Taste:
Stunning texture in a light vertical cut, which swings between the tongue and the palate; filling the mouth with freshness and fruit and showing mediterranean character at the same time. The red fruit flavor lingers on the palate, while the final mouthfeel reminds of dew on a fresh rose in the morning.
Alcohol content:
11%
Sugar content:
0.2 g/l
Acidity:
8.7
pH-value:
3.86
Sweetness:
Semi-dry
Contains sulphite:
No
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
-
Food pairing:
Aperitif, Asian, Cheese - goat cheese, Fish - fat, Mushrooms, Party drink, Pasta / Pizza, Spicy food, Vegetables
Food pairings by the winemaker
- Aperitif
- Asian
- Cheese - goat cheese
- Fish - fat
- Mushrooms
- Party drink
- Pasta / Pizza
- Spicy food
- Vegetables
Vinification, winemaker's own words
Soils:
Chalk, Gravel, Sand
Terroir:
Its soil is made up of pebbles from the Noguera Ribagorçana river, with a high percentage of sand and gypsum. The climate is continental, despite being 200km away from the sea, because there's a mountain range stopping the influence from the mediterranean to arrive to us. This has greats effects on this monastrell, making it lighter and fresher than expected.
Harvest:
Picked by hand
Fermentation:
Steel (100%)
Storage:
-
Winemaker:
Pilar Salillas
Pre-fermentative 48-hour maceration of the Monastrell grapes, upon which 90% of the skins are removed. As for the ancestral grapes, we left 100% of the skins for the fermentation. Wild yeasts. Gentle daily punch down, with subsequent naturalmalolactic fermentation.