An exceptional wine produced from 90-120 year-old Garnacha (55%), and Samso (Cariñena) (45%) vines harvested exclusively by hand from awe-inspiring plots of trossos: 'El Grinyo', a 3-hectare plot and 'Mas de Caldera', a 1.5 hectare vineyard, both have 110 year old rootstocks, the first in the town to be replanted after the phylloxera plague in the late 19th century. These age-old vineyards grow on steep slate terraces, which withstand the variations in weather to bear fruit of tiny yields of 300gr per vine. Fermentation of each variety is carried out separately at between 26-28°C and the must ferments for 18 days to achieve the precise colour and polyphenol compounds. Malolactic fermentation takes place naturally in tank with the end result giving velvety flavours and helping to preserve it. Primitiu was aged 15 months in French Allier, medium toast, first-year barrels. Deep cherry colour, an intense, elegant, expressive bouquet of toast, sensations of creamy oak, chocolate, caramel and light hints of mineral over a background of preserved mature black fruits. In the mouth, it is intense, complex, pleasing, meaty, unctuous, well-structured, spicy, viscous, full-bodied. A fine balance between fruit, tannins and wood as it crosses the palate provides an excellent end, broad and concentrated in its overall features. The tannins are sweet, mature and well-integrated. Serving temperature: 18-20°C. Production 2000 bottles each individually authenticated and numbered by hand by owner and oenologist, Antonio Rodriguez.
NEW! Click here to see the latest Fiche Technique for this wine.
Click on the grape varieties for more