We manually harvested on Tuesday afternoon September 3, 2019, the flower day of the biodynamic calendar. The grapes were gently placed into boxes of 20 kg to protect the grape while transporting to the winery.
Previously we had selected the strains, choosing the optimal rows according to the maturation controls and based on the oenological parameters of sugar, acidity, pH and grape tasting.
Once the grapes entered the winery, they were de-stemmed it and put into the tank with skins and seeds. We controlled the fermentation at low temperature and the technique of pumping over was implemented to extract the color and tannins that we find in the Llebrec.
Once the alcoholic fermentation finished, we transferred the wine, without pressing, to stainless steel tanks where it underwent malolactic fermentation and rested until bottling in late spring.
This wine has not been stabilized, clarified or filtered, so it may contain natural sediments. With this careful production and with the minimum intervention, we wanted to maintain the maximum sensorial potential of the wine.
Clean wine and medium intensity. It has a cherry color with violet hues and presents a homogeneous and marked tear.
Very expressive on the nose, showing red fruit such as strawberry and cherry, and lactic notes originating during malolactic fermentation. When swirled, an aromatic bouquet is generated where forest fruits also appear.
The palate is splendid and fresh, with a balanced acidity and good presence of tannins. It maintains the flavors of well-ripened red fruit and notes of cocoa. It has a long and persistent finish.
Due to its freshness and red fruit, it harmonizes with a wide variety of meats, including grilled meats.
It elegantly enhances fish dishes.
Paired with strawberries, its red fruit flavor is intensified.