PRODUCTION

This variety was harvested on September 13. Once the grapes are destemmed, they are placed in the maceration tank where they are gently pressed. They are macerated for 6 days at a temperature of 26ºC. The result is then run off and the must complete 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 stabilization precede final filtering of the wine.

THE VINES

Made with grapes of the no.2 experimental variety from our 402.8 ha. Sumarroca estate.

The experimental plot is located in the area of Sta Creu, where the soil is poor in organic material and chalky in origin. 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 NOTES

Elegant nose with early cherry and blackcurrant aromas over fruity shades of plum, spices such as pepper and balsamic tones of liquorice and laurel. In the mouth it is fresh and delicate with a soft, creamy texture. Long and fruity.

PARING

This is a light, velvety wine with a long, enveloping finish. It therefore pairs well with cured cheeses and cold meats. Also with grilled red meats. It combines well with duck 'confit' with plums or duck 'magret' with raspberry sauce.