MAS DE SERRES
MAS DE SERRES
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 (100%)
Årgång:
2022
Färg:
Ruby color with violet highlights.
Arom:
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.
Smak:
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.
Alkoholhalt:
14%
Sockerhalt:
0.3 g/l
Syra:
5
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 - mature and hard, Cheese - mild and soft, Lamb, Pork, Poultry, Spicy food, Veal
Mognadspotential:
3 - 15 years
Vinmakarens matrekommendationer
- Beef
- Charcuterie
- Cheese - goat cheese
- Cheese - mature and hard
- Cheese - mild and soft
- Lamb
- Pork
- Poultry
- Spicy food
- Veal
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 (100%) 12 months
Vinmakare:
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.