CAMÍ DE LA MINA
CAMÍ DE LA MINA
Pris inkl. alkoholskatt, frakt och moms.
Vinmakarens anteckningar
Ditt paket levereras till din dörr inom4 - 16 dagar
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Produktdetaljer
Om vinet och dess karaktärLand:
Spain
Region/Underregion:
Catalonia/Priorat
Klassificering:
DOC / DOCa
Certifiering:
-
Druva:
Carignan (50%)
Grenache Noir (50%)
Årgång:
2020
Färg:
Ruby red color of medium intensity.
Arom:
Intense aroma of red and black fruits, especially cherry, along with floral notes of violet and aromatic herbs provided by the Carignan. Secondary aromas such as vanilla and toasted and spicy notes.
Smak:
The palate is unctuous and elegant, with great breadth. It highlights the complexity of flavors, ripe red and black fruits, spicy notes. Velvety tannins and long aftertaste. Very good acidity, which prolongs the finish and makes it fresher.
Alkoholhalt:
14%
Sockerhalt:
0.8 g/l
Syra:
5.4
pH-värde:
-
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
750 ml
Förslutning:
Natural cork
Flaska:
Glass
Serveras bäst:
12 - 16 °C
Mat till vinet:
Beef, Charcuterie, Cheese - goat cheese, Cheese - mild and soft, Lamb, Mushrooms, Pork
Mognadspotential:
1 - 12 years
Vinmakarens matrekommendationer
- Beef
- Charcuterie
- Cheese - goat cheese
- Cheese - mild and soft
- Lamb
- Mushrooms
- Pork
Vinifikation, vinmakarens egna ord
Jordmåner:
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.
Skörd:
Picked by hand
Jäsning:
Steel (100%)
Lagring:
Amphora (50%) 12 months
Old oak (50%) 12 months
Vinmakare:
PEP RIBA
Harvested by hand in 12 kg boxes, with a double selection of the grapes in the vineyard and in the winery. The grapes are vinified separately -according to variety and plot of origin- in individual 1000 litter tanks. Spontaneous fermentation with indigenous yeasts and a short maceration period of 10 to 14 days during which we gently stir the must to obtain a careful and smooth extraction. This is followed by malolactic fermentation and then aging begins.