A wine made from selected grapes, mostly of the Syrah, Cabernet Sauvignon and Merlot varieties. Ageing takes place in new French oak barrels for 12 months.
As it is a wine with a great deal of structure, it requires strong foods like spiced red meats, game, cheeses and chocolate desserts.
Production is carried out separately for each variety. Once it has been decided that the grapes are at optimum ripeness, they are picked and quickly taken to the winery. In the case of the Syrah variety, the grapes are chilled to 12 ºC for 3 days to better extract the fruity aromas. Fermentation is carried out at 26°C. Maceration lasts 18 days in the case of Syrah, 16 days for the Cabernet Sauvignon and 15 days for the Merlot. Once malolactic fermentation has been carried out in a tank, the wine is transferred to the barrels. Ageing takes place in new, fine-grained French oak barrels. Different coopers and levels of toasting add complexity to the final mixture. After 12 months in barrels, only a selection will go into the final mixture.
A wine made from selected grapes, mostly of the Syrah variety. It is completed with the Cabernet Sauvignon and Merlot varieties, all from our Sumarroca estate, covering 402.8 ha. Specifically, the Syrah comes from a selection on part of the Garrofer plot in Clos Santa Creu. The plot covers 4.56 ha. These are 12-year-old vines, trained in double Cordon de Royat. Their exposure is southeast-northwest. The soil is very poor in organic material and shows a mixture of iron-bearing clays with sand and gravel. The Cabernet Sauvignon comes from the Pere Plans plot in Clos Els Plans. The plot covers 2.47 ha. These are 25-year-old vines, trained in double Cordon de Royat with north-south exposure. The Merlot variety comes from part of the Janet Benet plot, in Clos Els Plans. The plot covers 6.71 ha. These are 22-year-old vines, trained in double Cordon de Royat with southwest-northeast exposure. In this Clos there are iron-bearing clays with some gravel.
The 2006 harvest was rainy, with temperatures slightly below average. Only the summer offered a truce. This made vegetation growth high and a great deal of work had to be done in the fields; green pruning was carried out three times throughout the spring. Ripening could be extended a little in the medium cycle varieties like Syrah and Merlot, while the Cabernet Sauvignon was picked on the normal dates.
A dark cherry colour, deep, with violet-garnet notes. A very powerful aroma, very elegant, with spicy notes and concentrated black fruit, plum and cherry notes. Very delicate oaky notes. In the mouth it is elegant and fleshy, full of fruity expression, with ripe tannins and toasty, cedar wood notes.
As it is a wine with a fair amount of structure, it requires strong foods. Spiced red meats and game go very well with it, as well as dishes with forest fruit sauces and also mature and blue cheeses. A chocolate cake or a bar of chocolate also go well, as it is a wine with balanced acidity.