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/Costers del Segre
Klassificering:
VM
Certifiering:
Biodynamic, Organic, Natural
Druva:
Monastrell (85%)
Årgång:
2023
Färg:
Beautiful transparent cherry color veiled by the cloudy lees when the bottle is shaken.
Arom:
Nose dominated by a mixture of blueberries, cherries and grapefruit, decorated with a touch of fennel, fresh herbaceous notes and perfume of roses.
Smak:
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.
Alkoholhalt:
11%
Sockerhalt:
0.2 g/l
Syra:
8.7
pH-värde:
3.86
Sötma:
Semi-dry
Innehåller sulfit:
Nej
Volym:
750 ml
Förslutning:
Natural cork
Flaska:
Glass
Serveras bäst:
-
Mat till vinet:
Aperitif, Asian, Cheese - goat cheese, Fish - fat, Mushrooms, Party drink, Pasta / Pizza, Spicy food, Vegetables
Vinmakarens matrekommendationer
- Aperitif
- Asian
- Cheese - goat cheese
- Fish - fat
- Mushrooms
- Party drink
- Pasta / Pizza
- Spicy food
- Vegetables
Vinifikation, vinmakarens egna ord
Jordmåner:
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.
Skörd:
Picked by hand
Jäsning:
Steel (100%)
Lagring:
-
Vinmakare:
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.
