GARUM: FROM NATURE TO ART

VARIETIES

Merlot 70%, Syrah 10%, Tempranillo 10% Petit Verdot 9%, Cabernet Sauvignon 1%

VITICULTURE

We take care of each variety in a different way. The vineyard receives the minimum dose of fertilization and phytosanitary treatments, being very closed to the ecological vitiviniculture. Production of 3500 to 5000 kg/Hectare, control by means of spacing out of the bunches.

HARVEST

We harvest handmade at night in little boxes of no more than 14 kg. The selection of the grape is done in the vineyard and later in the winery’s sorting table.

ELABORATION

Each variety is elaborated separately in stainless steel vats. A pre fermentative soaking is performed at 5ºC and later controlled temperature fermentation at intervals from15ºC to 25ºC during the 20 days of maceration.

After the malolactic fermentation the varieties are mixed and wines are aged during 12 months in american and french medium plus toasted oak barrels of 2 years of use. The wine is not filtered nor clarified and is ready to be drinked when it is bottled.

TASTING

It is characterized by a garnet-red color with medium-high robe. Very intense nose, undergrowth, ripe red-fruit, spices, liquorice, coffee and cocoa. It is characterized by a sweet tannin that makes it silky but also powerful, with a toasted and caffeic aftertaste.

FOOD AN WINE PAIRING

Vegetables main course, dried fruits and nuts, grilled vegetables, game meat (duck, viscachas, rabbit) fish in sauce, stews or light stews, rice and semi-firm cheeses. As a dessert it pairs with quince or chocolate.

WINE SERVING TEMPERATURE

17° C