Terran de Vallobera
A single hectare from a 9-hectare plot, planted at 630 m. of altitude in 1966, has been selected to make this wine.
Selection and tagging of the vines whose grape yield convince us. Vinification in 3500-litre, French-oak vats. Pre-fermentative cold maceration for 3 days at 9º-10ºC, with long periods of pumping over. On Day 4, a 15-day period of temperature- controlled (25-27ºC) fermentation begins in order to preserve the primary aromas. Once this is completed, the wine is left to macerate in the vats for 6 days with daily spraying over the caps. The malolactic fermentation takes place in French-oak casks.
Aged for 15 months in new French-oak casks.
A wine with a deep robe, dark, black-cherry colour with good depth of colour. Highly aromatic nose with a predominance of dark-berried fruit and fine, spicy oak. On the palate it is powerful, elegant, meaty, well-balanced and very fruity, with very ripe fruit and the complex flavours from the wood coming to the fore.
A limited number of bottles for a red wine which is only released for sale in exceptional years.
Rich stews, poultry and grilled meat.
Bottle of 75 ml.