Varieties 100% Syrah Alcohol +/- 13.00%
Breeding Young
In stainless steel with fine lees for 4 to 5 months

The Syrah grapes come from vines over 25 years old, located on the threshold of the Foix Natural Park, in Castellet i la Gornal. Coming from organic farming, and with a conscientious work of the soil, we get little production of grapes, which makes the concentration of aromas and color is exceptional, and one very important thing, perhaps the most, we get the skin reaches its optimum ripeness.grapes harvested by machine early in the morning, and transported immediately to the winery. Then we skim it and put it with the skins, to the fermentation tanks. Daily pumping over, normally 2, to extract the colour and aromas from the skins. Temperature controlled, around 23 degrees By tasting, we decide when we have to devat it, maybe between 10 and 15 days of skin contact. Once we decide that we have to separate the juice from the skins, we do a light pressing of the skins. When the alcoholic fermentation is finished, the malolactic fermentation begins After the malolactic fermentation, we make a racking and leave it to age in stainless steel tanks with the fine lees for 4 or 5 months, making several batonnage, looking for a wine with more structure and complexity Tasting notes

One of the characteristic things of Syrah is its color, it is always very powerful. We are in view, a syrah with a cherry red color of high standing, with a blue-maroon tones in the rim of the glass very marked.
On the nose: It marks us a point of pepper, mixed with very accentuated notes of ripe strawberry, very sweet Its passage through the mouth has a range of definitions, starting with its freshness, then, we mark a toasted point, characteristic of this farm, which is due to the extraction of the bones during fermentation. Its passage through the mouth is long and elegant, which also highlights the part of ripe red fruit. The whole in the mouth is elegant, where the balance between fruit, tannin and acidity is perfect Maridaje: With grilled fish - grilled with garlic and parsley seasoning (razor clams, prawns, mussels ...). Also with game sausages (deer, wild boar), with salmon tataki and with any grilled red meat. For dessert with a yoghurt mousse with fruits of the forest.