PRODUCTION

This variety was harvested on August 25. After destemming, the grapes are placed in the maceration tank along with 5% of the skins of the Merlot variety (previously relieved of the must). This maceration lasts 4 days at a temperature of 24ºC. The result is then run off and the must completes its fermentation at a temperature of 18ºC. After fermentation, maleolactic fermentation is carried out in stainless steel tanks, at a controlled temperature of 20ºC. Next, the wine is pumped over and left to sit for a few weeks. Gentle clarification and stabilisation precede final filtering of the wine.

THE VINES

Made with grapes of the no.1 experimental variety from our 402.8 ha. Sumarroca estate.

The plot receives western exposure and the rows are set out in a south-east to north-westerly direction and trained using the double Royat system.

CLIMATE

For the 2011 vintage, the winter was cool and rainy, which allowed the buds to begin to burst at the normal time. Early spring was very dry with high temperatures typical of early summer until late May, when a period of rain brought temperatures down. This weather continued until the beginning of August, making the early part of summer more like a cool spring. After this, temperatures rose to above average levels, with very little rain.

TASTING NOTE

Light layered colour, very fruity with rich aromas of strawberry, cherry, apricot and yellow peach on a base of lavender, liquorice and pepper. In the mouth it has a contained force that aids the expression of the rich tones in the nose.

PAIRING

This wine is light in colour but with great character and strength. It therefore pairs well with soupy rice dishes (arroz caldoso). Its red fruit tones allow it to combine well with meats served with forest fruit or strawberry sauce.