REGION: BENICARLÓ, CALIG, VINARÒS.
DENOMINATION: BENICARLÓ
VINEYARDS: 10 Ha.
VARIETALS: 45% Black grenache, 35% Tintorera grenache, 11% Syrah, 9% Carignan.
FERMENTATION and MACERATION: 20 days
ANALYTICAL VALUES: ATT: 5,9 g/L – pH: 3,58 – SO2: 20 mg/L – AV: 0,51 g/L
ALCOHOL: 13,00 %
TERRAIN:: Clayey loam soil, carbonated and with basic pH.
AGE OF THE GRAPEVINES: 6 años.
GRAPE HARVEST: 1st and 2nd week of September 2018
BOTTLING: 12th January 2019
ANNUAL PRODUCTION: 11,000 to 12,000 bottles.

TASTING NOTES

Colour. Intense full-bodied wine with hues of cherry that reveal youthfulness, very dark colouring. High-intensity.
Aroma. Powerful on the nose initially with accentuated ripe fruit and some hints of woodland fruits. When oxygenated, the wine acquires its total aromatic potential, spiced notes with a soupçon of cinnamon, cloves and cacao.
Palate Dry, smooth flavour that gives way to the tannin that becomes more noticeable on the palate, rounded, leaving ripened fruit after taste with a nice level of acidity that provides freshness and minerality.

THE WINE’S STORY

The grape harvest is performed by hand following a thorough selection checking grape upon grape, which is then transported in cases so as not to damage the fruit. From the vine, the grapes are destemmed and then added into vats in which the temperature is lowered to perform the pre-fermentation process. After a few days, following a process of spontaneous fermentation, using autochthonous yeast from the region, the mixture is fermented at a controlled temperature of around 26C for a further 20 days. Very smooth pressing, at 65%. Then the wine is kept in the vat with its lees for around two months. Afterwards the lees or heavy sediments are removed, without filtering, stabilising or clarifying, and the wine is bottled. As a result of this, the wine could display some natural precipitations, which would be tartrates, proteins, yeasts, etc.

PAIRING RECOMMENDATIONS:

Pairs perfectly with fatty cheeses, Mediterranean cold cuts, broths and stews, lamb dishes. It also pairs well with meat-based rice dishes, foie and any other pasta dishes.