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The main singularity of Menut is the grape variety it comes from: Garrut, also known locally as Mataró, or internationally as Monastrell. It is scarce in the Conca de Barberà Denomination of Origin. Of special mention is the fact that the plant does not come from any nursery, but cuttings were grafted from an old vineyard located in the area of l'Espluga de Francolí. Menut is obtained through the classic process of aging wine: grape harvest with a significant degree of maturity, destemming and crushing upon arrival at the winery, fermentation in stainless steel at a temperature between 25 and 27 °C, prolonged maceration for up to 20 days, malolactic fermentation in tanks, and then aging in 300-liter barrels for about 10 months, before finally being bottled after a light filtration. The wine has a great color intensity, with a deep layer, red color with ruby hues. The nose is powerful, with a rich palette of perfumes composed of ripe plum, licorice, and spices, complemented by the contributions of its barrel aging: toasted notes, wood, and a distant hint of coffee and chocolate. On the palate, it shows the character of an aged wine made from fully ripened clusters in our terroir: voluminous passage, consistency and structure, velvety texture, considerable thickness finishing with a harmonious persistence. Pairing: The wine's affinity leans decidedly towards meats, any kind of them, but veal and pork seem particularly recommended, even some game stew.
The main singularity of Menut is the grape variety it comes from: Garrut, also known locally as Mataró, or internationally as Monastrell. It is scarce in the Conca de Barberà Denomination of Origin. Of special mention is the fact that the plant does not come from any nursery, but cuttings were grafted from an old vineyard located in the area of l'Espluga de Francolí. Menut is obtained through the classic process of aging wine: grape harvest with a significant degree of maturity, destemming and crushing upon arrival at the winery, fermentation in stainless steel at a temperature between 25 and 27 °C, prolonged maceration for up to 20 days, malolactic fermentation in tanks, and then aging in 300-liter barrels for about 10 months, before finally being bottled after a light filtration. The wine has a great color intensity, with a deep layer, red color with ruby hues. The nose is powerful, with a rich palette of perfumes composed of ripe plum, licorice, and spices, complemented by the contributions of its barrel aging: toasted notes, wood, and a distant hint of coffee and chocolate. On the palate, it shows the character of an aged wine made from fully ripened clusters in our terroir: voluminous passage, consistency and structure, velvety texture, considerable thickness finishing with a harmonious persistence. Pairing: The wine's affinity leans decidedly towards meats, any kind of them, but veal and pork seem particularly recommended, even some game stew.
