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Cims del Montsant - Garnatxa Carinyena 2012
Tasting notes
It is the most modern wine of our family. We have tried with this wine to boost the fruit and floral notes of every variety of grapes combining those with light wood notes.
Description
The oak of the barrels comes from in 70% from Allier, Tronçais and Centre forests. The toast degree is medium in a 98% and strong toast for the rest. The age of the barrels is a mixture of 0, 1, 2 and 3 years. The grapes for this elaboration come from aged vineyards: 35 year old Grenaches, 25 year old Carignens. The yield per hectare is very low: 2 kg per plant in Grenache and Carignen .
Regarding the culture works, very strict winter and spring pruning have been conducted.
Vinification
Grape harvest date: October 10th to 28th 2010.
The grapes are picked up manually in14kg boxes, and once in the winery, the most healthy and optimally matured clusters are manually selected. They are destemed, lightly pressed and gravity carried (without pump) to the different fermentation tanks. The grape juice of each variety, ferments and macerates itself with its lees at a controlled temperature of 24º C, using for this process inox steel tanks. During this process (c.a. 8 days) 1 "flush - over" and 1 "delestage" are daily made in order to extract the “sweet” tannins from our grapes along with their flavor and colour potential. Later on, the malolactic fermentation is done in order to increase “mouth thickness” and stabilize the wine microbiologically. The maturing is also developed separated by each variety, using for each variety the most suitable origin and toast degree. The maturing period has been 5 months.
The grapes are picked up manually in14kg boxes, and once in the winery, the most healthy and optimally matured clusters are manually selected. They are destemed, lightly pressed and gravity carried (without pump) to the different fermentation tanks. The grape juice of each variety, ferments and macerates itself with its lees at a controlled temperature of 24º C, using for this process inox steel tanks. During this process (c.a. 8 days) 1 "flush - over" and 1 "delestage" are daily made in order to extract the “sweet” tannins from our grapes along with their flavor and colour potential. Later on, the malolactic fermentation is done in order to increase “mouth thickness” and stabilize the wine microbiologically. The maturing is also developed separated by each variety, using for each variety the most suitable origin and toast degree. The maturing period has been 5 months.
