REGION: BENICARLÓ, CÀLIG, VINARÒS.
DENOMINATION: BENICARLÓ
VINEYARDS: 10 Ha.
VARIETALS: 60% Monastrell, 30% Garnacha tintorera, 10% Carignan.
FERMENTATION and MACERATION: 28 days
ANALYTICAL VALUES: ATT: 5.9 g/L – pH: 3.57 – SO2: 20 mg/L – AV: 0.81 g/L
ALCOHOL: 14.34%
TERRAIN: Clayey loam soil, carbonated and with basic pH.
AGE OF THE GRAPEVINES: 6 years.
GRAPE HARVEST: 1st week of September 2018
BOTTLING: 16th July 2019
ANNUAL PRODUCTION: 450 bottles.

TASTING NOTES

Colour: Dark cherry red coloured wine, deep and intense flavour.
Aromas: Hints of woodland fruits with a tinge of confiture, balsamic elements, truffle, liquorice, cacao and minerality. As the taste develops, toasted and smoked notes appear that provide good harmony to the wine as a whole.
Palate: Goes down smoothly, with balanced acidity, pleasant tannins and good structure. As the taste develops, the fruity flavours return with touch of liqueur and smokey tones. Long-lasting and pleasant after-taste.

THE WINE’S STORY

The grape harvest is performed by hand following a thorough selection checking grape upon grape. The grapes are then transported in cases 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 around 28 days have elapsed, using spontaneous fermentation with locally produced yeasts, the wine is fermented at a controlled temperature of 28C for 28 days. Very smooth pressing, at 65%. Then the wine is kept in French oak barrels for 8 to 10 months, in which the malolactic process takes place. Afterwards, without filtering, stabilising or clarifying, 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 well with cured/fatty cheese, red meats, game and wild mountain rice dishes. Perfect with the typical stew dish of Benicarló.