Candia

Vintage: 2020

Production: 11.075 bottles

Varieties: Garnatxa, Syrah, Sumoll, Merlot and Picapoll Negre

Winemaking: Harvested by hand. Selection of grapes. Spontaneous fermentation of Sumoll, fermentation of the other varieties with our own selected yeast. Short macerations so as not to over-extract. Malolactic fermentation in barrels and cement egg, approximately 8 months. Filtration without fining. Long resting in bottle.

Bottled: 23th july of 2021 with full moon.

Winemaker’s note: It has been as we wanted. Little layer of color but intense in the mouth. On the nose we can find menthol notes. I think we have gained this with the spontaneous fermentation of the Sumoll. Very interesting wine to study the evolution of this bottle in the next 10 years.

Viticulture

Plots: Baltasar, Trias, Bohiga and Rajadell

Clone: Ritcher-110

Vineyard age: Average 20 years

Planting frame: 2,8 m x 1,2 m

Type of soil: Loam and clay-loam soils

Conduction System: Doble Royat and Simple Royat

Situation: Manresa

Altitude: 290 metres

Orientation: Southeast and northeast

Treatments: Organic production, 3rd year of regenerative viticulture. Planting of Legumes (times, herbs and peas), Cruciferous (White mustard) and Poacias (Avada and Barley), in alternate rows. Little fermented com- pound, low C/N ratio. We want to provide organic matter and nitrogen in an easy way for the plant.

Laboratory test

Alcohol volume : 12,5% vol

Total Acidity : 5,8 g/l

Volatile acidity: 0,7 g/l

PH: 3,73

Residual sugar: 0,2 g/l

Total sulfur: 67 mg/l