The vineyard is planted on poor and shallow soils (alluvial terraces) of
granitic origin and a quartz-based prole. This area of the coastal dryland
is especially suitable for planting head-pruned vines. The soil can only be
cultivated with horses by people with great experience who, day after day,
are more difficult to find.
Rainfed coastal land, with high temperatures in summer and a
broad thermal amplitude.
This Carignan is the result of a long-term relationship with a
producer from the area of Melozal (whose vines were planted in 1958).
We aim at maintaining the traditions that have been passed on from
generation to generation, and intend not to interfere in the management of
these old vines. Our purpose is to transmit the terroir and the authenticity
of this variety in every bottle.
The grapes were picked by hand on March 16th and then taken to the winery where the grapes were destemmed
and then placed, with 5% whole clusters, in stainless steel and in open-top tanks for a cold maceration of 4 to 5 days. The alcoholic fermentation
took place between 23 and 25º C, using soft extractions, which lasted
between 8 and 12 days. After that, the wine had a post-fermentative
maceration of one or two weeks, depending on each lot. Once the vatting
process was finished, it was racked directly into concrete eggs and
untoasted foudre, where it made the malolactic fermentation. It was aged
for 10 to 12 months, depending on each lot.
Of intense and deep red color, it shows outstanding aromas of red fruits, such as sour cherries, owers and mineral notes. It feels very crisp and refreshing on the palate, with sharp and wild tannins as well as with a very long and persistent ending.
Pair it with aubergine lasagna, stewed meats, strong-tasting cheeses and