CLOS D´EN FERRAN

COLOUR

Intense, very dark ruby colour.

NOSE

Alluring aromas of cinnamon, spices, lavender, and black cherry lead to a smooth-textured, nicely balanced wine.

PALATE

It is rich, concentrated and fleshy and shows elegance and complexity. On the palate, it shows silky tannins, with a succulent structure and excellent depth. Subtle, elegant wine with a fresh and fruity character.

FOOD PAIRING

Red meats, stews, game, cured cheeses, blue fish, fish casseroles and chocolate.

TECHNICAL DATA

Varietals: 62% Carinyena, 38% Garnacha.
Vine age:
Soil type: 6 hectares planted in 2007, cool climate, north orientation, elevation between 500 and 650m.
Fermentation & Maceration Period: 20 Days.

The harvest

Unusual rains and the paradox of an unknown opulence On the slate slopes of Priorat we had forgotten those wet years of the past, when from time to time a cycle of above-average rainfall would break out in these lands. The 2020 vintage brought us back that realization, with a rainy spring like we had not experienced for a long time. After an exceptionally rainy January, the period between March and June left us with unparalleled rainfall. The days of August, and until the beginning of September, were marked by the sign of the sun and the dog days. A radiant summer that shone on the small fragments of slate and on the grapes with a healthy and happy veraison. With that happiness inside them, the bunches arrived healthy to one of the earliest harvests in our history.

Vinification

Grapes come from the Clos d’en Ferran plot, located near the village of Porrera, with a soil rich in Devonian iron slate, the oldest rock in the DOQ Priorat (400 Million years). It contains a lot of quartz and oxides that gives it a reddish/ yellowish appearance. Mixture of varieties planted: CARINYENA (3,5 ha) & GARNACHA (1,5 ha); and mixed vines of GARNACHA BLANCA. The selection of grapes starts in the vineyard and later at the selection table. The stalks are then removed from the grapes without squeezing them. Grapes are maintained in controlled conditions, with long macerations at low temperatures in oak casks with the cap submerged. The must is naturally pumped over using gravity in order to achieve the best extraction of polyphenols. The pressing is carried out using pneumatic presses and a vertical press, and the malolactic fermentation then takes place in French oak casks. This wine has been bottled without filtration.