WINEMAKING:

Harvested by hand, in boxes between 16 and 23 September 2016 and refrigerated already in the vineyard. With the cold harvest, the grapes were destemmed and a second selection was made berry by berry, in order to eliminate any damaged grapes. Then the grapes were sent whole, in the case of the Grenache to the ceramic tank and as for the Sumoll in open wooden barrels, where they fermented at a controlled temperature, around 18ºC. Once the Grenache was fermented, it was aged in French oak barrels for about a year. As for the Sumoll, it has been aged in stainless steel tanks and ceramic jugs, in order to evolve the wine without altering its properties. Once it has reached its optimum ageing point, it has been clarified, stabilised and filtered very gently, in order to preserve each of the values achieved at each stage.

Limited production of 2.750 bottles.

TASTING NOTES:

A different red wine, despite being made from two traditional varieties of the Pla de Bages. The Grenache gives us colour and fruit. Floral notes and spices appear on the nose, as well as smoothness and maturity on the palate. The character of the Sumoll, wild and sometimes difficult to tame, becomes with this blend the perfect counterpoint of rusticity and acidity that allows the wine to pass lightly through the mouth but with all its flavour and aromas.
Restorative, electric and with temper, a wine that will not leave you indifferent.

PAIRING:

Ideal for pairing with pasta bolognese, grilled veal, veal or all kinds of poultry.

Serve between 13º and 15ºC.

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