REGIÓN: BENICARLÓ, CALIG, VINARÓS. DENOMINACIÓN: BENICARLÓ VIÑAS: 10 Ha. VARIEDADES: 60% Monastrell, 30% Garnacha tintorera, 10% Cariñena. FERMENTACIÓN y MACERACIÓN: 28 días ANALÍTICA: ATT: 5,9 g/L – pH: 3.57 – SO2: 20 mg/L – AV: 0,81 g/L ALCOHOL: 14,34 % TERRENO: suelo franco-arcilloso, carbonatado y con un pH básico. EDAD DE LAS VIÑAS: 6 años. VENDIMIA: 1ª semana de septiembre de 2018 EMBOTELLADO: 16 de julio de 2019 PRODUCCIÓN ANUAL: 450 botellas.
Color. Cherry cherry wine, very high layer.Nose: aroma of red fruits with a touch of jam, balsamic, truffle, licorice, cocoa and minerality. As it evolves, toasted and smoky tones appear that give good harmony to the whole.Mouth. Smooth entry into the mouth, with balanced acidity, pleasant tannin and good structure. As it evolves, fruits return with a touch of liquor and smoky tones. Long and pleasant aftertaste.
The harvest is done by hand, after a rigorous grape-by-grape selection of the best. The grapes are transported in boxes so as not to damage the fruit. From the vineyard it passes through the skimmer and, from there, to the vats where the temperature is lowered to carry out a pre-fermentation maceration. After about two days, by spontaneous fermentation, that is, with yeasts native to the area, it is fermented at a controlled temperature at about 28 ºC for 28 days. Very soft pressing, 65%. The wine is then aged in French oak wine barrels for 8-10 months, where malolactic fermentation takes place. Then, without filtering, stabilizing or clarifying, it is bottled. Due to this, the wine could present small natural precipitations, which would be tartrates, proteins, yeasts, etc.
Accompanies cured/fatty cheeses, blue cheeses, red meats, game and mountain rice. Ideal with the Benicarlanda pot.