Production
The Garnacha Gris grapes are sourced from the 0.88 hectare El Bautista vineyard near the village of Villarroya de la Sierra, 900 metres above sea level. The soils here are red clay and carbonate with glacial pudding stones. The grapes are harvested into 20kg cases and stored at 1-2°C with controlled humidity for 72 hours before processing. They are then whole bunch pressed, cool, without sulphur or enzymes, to allow a natural settling. The juice is then racked to 5 x 500 litre neutral French oak barrels. Fermentation takes place in barrel and the must stays on lees for one month before racking, a light use of sulphur, and being returned to the same barrels to complete around 11 months sur lie before filtration and bottling.
Tasting notes
Complex aromas of dried apricot, wild oregano and orange peel with hints of brioche. The palate is full and ripe with stone fruit, a creamy texture and a touch of salinity on the long, toasty finish.
Food match
A good match for Mediterranean dishes and chicken or fish in creamy sauces
