PRODUCTION

This variety was harvested on September 14. Once destemmed, the grapes are placed in the maceration tank where they are macerated for 7 days at 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.3 experimental variety from our 402.8 ha. Sumarroca estate.

The soil of the experimental plot is poor in organic matter and chalky in origin. The plot receives western exposure and the rows are set out in a north-­south 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

A powerful wine with aromas of forest fruits (blackcurrants and raspberries) balanced with floral tones (geranium and violet) and spicy shades (clove) which give the wine great complexity. In the mouth it is voluminous with tannins that bond perfectly with the fresh acidity, resulting in a long, flavoursome wine.

PARING

It can combine with a wide variety of dishes. It can go well with a fruit salad with flowers added to it or even with game dishes. It also pairs well with creamy, cured cheeses. Meat made with spices pairs well with this wine.