Mataró leaves typical memories of the Mediterranean such as black fruit and a part of earthy aromas from aging. The spicy notes of the Merlot round off the whole. Elegant and unique wine.
- Year
- 2020
- Varietes
- Mataró / Syrah
- Characterístics
- Organic viticulture / 15 months in barell / 6 months in bottle / daily manual pigeage / limited production
WHY MATARÓ?
The reason of choosing Mataró is to continue with the traditional Mediterranean varieties that have been cultivated for centuries. The Mataró, also called Monastrell, allows us to give the wine a greater structure and fleshiness. The variety develops fantastically in dry and hot climates such as the Penedès, where temperatures are higher every year. This allows us to play with the harvests, control the acidity and produce wines with good cellaring capacity.
WINEMAKING
The winemaking process begins with meticulous care in the vineyard. Trellising for good aeration and to avoid possible fungal diseases. Careful winter pruning limiting production to obtain more concentration in the grapes. Green work to aerate and exhaustive control during the months prior to harvest. Harvested by hand in 10 kg boxes. After selection in the vineyard, the grapes are placed in cold chambers to avoid oxidation of the aromas and to carry out a pre-fermentative skin maceration. This helps us to give the wine more body and aroma. Destemming is done manually as well as the selection of grapes. Fermentation at room temperature in stainless steel, neutral material to avoid unwanted aromas. Two daily “pissages” and micro-oxygenations are carried out to polymerize tannins and awaken aromas.
AGEING
Once the alcoholic and malolactic fermentation is completed, the wine is aged in first year French oak barrels of 300 l. capacity for 15 months. The barrels are medium toasted, to provide the intense aromas so characteristic of French oak; chocolate, coffee, vanilla.
