Varieties
50% Syrah, 50% Cabernet Sauvignon
Alcohol
+/- 13.00%
Aging
12 months in French and American oak barrels, with a minimum of 6 months of bottle aging.
This is the most complex red wine of the winery and also the most elegant, coming from our Cabernet Sauvignon and Syrah vineyards at Cal Costas estate, next to the winery, with an age of around 10 and 25 years respectively.
Vines that are tended to produce as little as possible. Located in a wind-swept plain, with rather poor soil, resulting in small black grapes with a high concentration of polyphenols. This, coupled with the altitude of the estate, produces a powerful red wine, uncommon in Penedès.
Harvested by machine in the early morning, arrives fresh in the early hours of the morning, although dark in the winery. Destemmed and directly put into the self-emptying tank.
Pre-fermentation maceration for 1 day and quite cold, with pump-overs to extract the maximum fruit aromas. Maceration - fermentation of about 12-15 days depending on the vintage, to extract all the qualities from the skins.
Draining and minimal pressing of the skins, according to tasting. Rest in stainless steel where malolactic fermentation will take place. Once malolactic fermentation is finished, it is transferred to French and American oak barrels, in equal parts, of 225 liters of 1st-2nd-3rd year, where it will remain between 9 and 12 months, according to tasting and vintage. Further aging in the bottle for a minimum of 6 months.
Tasting notes
Appearance: medium layer red wine, with shades of ripe cherry, indicating a wine with good bottle aging
Nose: Light touch of wood and vanilla due to the long aging in barrels, complemented by aromas of very ripe red fruit, with hints of underbrush herbs, balsamic notes, and a very fresh character.
Palate: highlights its rounded tannins and the excellent combination between fruit and barrel wood.
Pairing: With grilled lamb ribs, Xató (Catalan salad), all kinds of cured meats, aged sheep cheeses, Cerdanya minced meat, or game meat.
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