CLOS DE LÔM GARNACHA
Unirrigated goblet-pruned vines up to 40 years old.
Second week of October. Hand-harvesting early in the morning.
It shows a deep red colour with purple hues. High intensity, complex, the nose is intense, with hints of black fruits; redcurrant, raspberry, blueberry jam, balsamic notes and subtle toast. The palate is intense, meaty, tasty and very fruity, with hints of well-integrated ripe tannin, silky with great acidity and a very nice final. The aftertaste is long and classy.
Destemmed, crushed, and vatting in small stainless steel deposits, to achieve a higher extraction of aromas we chill the must at 12ºC during cold maceration, for 5 days at least, and successive pumping over with compressed gas.
We control the fermentation temperature under 26ºC. After devatting, we clarificate, then the filtration process helps to air and clean the lees excess.
Lamb, game meats, mixed paella, stews and aged cheeses and indulgent with dark chocolates.