A coupage of red grapes from the Santa Creu sector of the Sumarroca estate. Mainly red Grenache from vines more than 35 years old, together with Syrah, Cabernet Franc and Cabernet Sauvignon from vines around 20 years old.
The wines come from the Santa Creu section of the Sumarroca estate. The soil in this section has very low levels of organic matter, with high levels of limestone and deep gravel deposits.
A selection of the best vines from the Santa Creu section of the Sumarroca estate (Sant Sadurní d’Anoia). The Syrah, Grenache, Cab ernet Franc and Cab ernet Sauvignon vines were selected to reflect the delicacy and elegance of the lands where they grow. For the 2011 vintage, the winter was cool and rainy, so bud-break occurred at the normal time. Early spring was very dry with high temperatures typical of early summer up until late May, when a period of rain brought temperatures down. This weather continued until the beginning of August, making the early part of summer more like a cool spring. After this, the temperatures rose to above-average levels, with very little rain.
Intense, deep cherry colour with a fine, intense aroma of ripe dark fruit, such as cherries and blackberries. Hints of vanilla with a background of licorice. Full flavoured on the palate with soft, well-integrated tannin. The flavours of cherry and fruits of the forest predominate, merging well with the more balsamic nuance of licorice.
Separate wine production for each variety, choosing the moment when the fruit is ripest to produce a fruity and elegant end wine. Fermentation at 24ºC and maceration lasting up to 12 days. Malolactic fermentation in stainless steel vats followed by ageing mainly in French oak for 10 months. The wine is left to finish in bottles for at least 12 months before being delivered.
Alcohol: 14,30% vol.
Residual sugar: <0,5 g/l
Total acidity: 3,60 g/l
|Grape varieties||Cabernet Sauvignon, Grenache, Syrah|
|Denomination of Origin||D.O. Penedès|