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Fet a Mà, translated from Valencian, means "handmade". The hand that prunes the vineyard, the hand that picks the grape, the hand that works it, the hand that helps it turn into wine. The hand that keeps it, the hand that bottles it, the hand that dresses it and puts it in the box.
Varieties: monastrell 80% and cabernet sauvignon 20%.
Making and ageing: Maceration for 10 days with very gentle pumping over. At the end of fermentation, the Monastrell and Cabernet were worked together and racked into second and third year oak barrels for 12 months of ageing. Production: 6,437 bottles Production: 6,437 bottles
.
Altitude: 550 m.
Harvest: manual in September and October 2015
Food pairing: cheeses, pâtés and foie, cold meats, all kinds of meats, elaborate rice dishes, stews and casseroles. Good with dark chocolate and red jams.
Fet a Mà, translated from Valencian, means "handmade". The hand that prunes the vineyard, the hand that picks the grape, the hand that works it, the hand that helps it turn into wine. The hand that keeps it, the hand that bottles it, the hand that dresses it and puts it in the box.
Varieties: monastrell 80% and cabernet sauvignon 20%.
Making and ageing: Maceration for 10 days with very gentle pumping over. At the end of fermentation, the Monastrell and Cabernet were worked together and racked into second and third year oak barrels for 12 months of ageing. Production: 6,437 bottles Production: 6,437 bottles
.
Altitude: 550 m.
Harvest: manual in September and October 2015
Food pairing: cheeses, pâtés and foie, cold meats, all kinds of meats, elaborate rice dishes, stews and casseroles. Good with dark chocolate and red jams.
