Vintage
2018
Annual production
9.414 bottles
Variety
Garnatxa, Sumoll, Samsó and Syrah
Winemaking method
Fermentation for 20 days with its own yeast. Maceration for 25 to 30 days with the skins themselves.
Aging
5 months in French Allier oak barrels, 6 months in cement egg and 6 months in bottle in the cellar
Tasting notes
Bright color, medium layer cherry red with garnet hues. Clean and complex aromas where the red fruit wrapped in elegant notes stand out. In the mouth it is balanced with an acidity that lasts us.
LABORATORY TESTS
Alcoholic at bottling
13,50% vol.
Total acid at bottling
5,10 g/l
Volatile acid at bottling
0,48 g/l
Residual sugar
0,2 g/l
VITICULTURE
Plot’s name
Baltasar, Trias, La Masia and Rajadell
Clones
SO4, Ritcher-110
Soil type
Franco-clay soil with low levels of organic matter
Conduction system
Doble Royat and Royat Simple
Location
Manresa
Altitude
240-320 metres
Orientation
South East
Treatments
According to organic viticulture
Recognition and awards
Produced in a specific area with its own characteristics, its name is linked to the vines that yield wines with special qualitative characteristics and according to specific production processes. This acknowledgments means the best wines in Catalonia.
