PLANASSOS
PLANASSOS
Pris inkl. alkoholskatt, frakt och moms.
Vinmakarens anteckningar
Ditt paket levereras till din dörr inom4 - 16 dagar
CLOS PACHEM tar emot och packar din beställning (1 - 4 dagar)
Fraktbolaget hämtar din beställning och levererar den direkt till din dörr.
Produktdetaljer
Om vinet och dess karaktärLand:
Spain
Region/Underregion:
Catalonia/Priorat
Klassificering:
DOC / DOCa
Certifiering:
-
Druva:
Carignan (100%)
Årgång:
2020
Färg:
Red ruby colour with violet hues.
Arom:
Intense aromas of black fruits and flowers, with violet and spicy notes such as clove, cardamom and tobacco. It is a complex aroma, reminiscent of the typical characteristics of Carignan.
Smak:
On the palate it is elegant, complex, vibrant and intense. Notes of ripe black fruit and spicy notes combine with the acidity on the palate. Soft and velvety tannins, subtle but present. Long and persistent aftertaste.
Alkoholhalt:
14%
Sockerhalt:
0.5 g/l
Syra:
5.3
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, Veal
Mognadspotential:
3 - 15 years
Vinmakarens matrekommendationer
- Beef
- Charcuterie
- Cheese - goat cheese
- Cheese - mature and hard
- Cheese - mild and soft
- Lamb
- Pork
- Poultry
- 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
Hand-picked grapes by our team in 12 kg crates on 16 September, with a first selection in the vineyard and another in the winery. Fermentation is made using indigenous yeasts from the grapes in a 500-litre tank, where they are gently crushed for 20 days in order to obtain a subtle extraction. Afterwards, malolactic fermentation takes place spontaneously and is followed by ageing in ceramic eggs.