A second selection is carried out on the sorting table. The grapes are then de-stemmed, pressed and go into vat. Fermentation and maceration are carried out in French oak vats with traditional “pigeages” (punching down of the cap) for two weeks. After devatting, the wine goes into 300 litre French Allier oak barrels (fine grain and medium toasted) where malolactic fermentation starts spontaneously. The wine is then aged on the fine lees until the first racking in spring. The wine will spend a total of 9 months in new oak barrels and then at least one year rounding out in bottle. This 23 year old vineyard of Pinot Noir grows at 400 metres altitude In Mas Escorpí. This is cool, stony terrain which is over 40% lime. Very limited production of around 2.500/3.000 kg per hectare. This wine is only produced in exceptional years.
Appearance: Cherry red hue of medium to high intensity with a purple rim.
On the nose: Predominant character of ripe forest fruits - blackcurrants, picota cherries and blueberries. Nice tones, balsamic. Humus (wet soil, dead leaves, scrubland) against a charming backdrop of very fine spices (white pepper, nutmeg, vanilla and cinnamon). Mineral aromas.
On the palate: Silky and vinous, remarkable weight of fruit. The aromatic notes found on the nose come through again via retro-olfaction. Meaty structure, pronounced tannin. The acidity refreshes and adds length to the wine. Long, complex finish dominated by the fruity aromas.
This wine cries out for proteins: red meat, poultry, lamb, roasted or grilled. Stews and hotpots. We recommend serving this wine at 16 °C. in a large balloon wine glass to enable it to express all its aromas.
Anuario de Vinos El País 2013 87 points
Guia de Vins de Catalunya 2014 (Catalonia wine guide) 2014 - 8.78 points
|Location||Sant Sadurní d'Anoia|
|Grape varieties||Pinot Noir|
|Denomination of Origin||D.O. Penedès|
|Guide of Catalonia Wines||8,78|