An exciting winemaking project from David Seijas, the former Head Sommelier at three-Michelin-starred restaurant El Bulli, and Ferran Centelles, another El Bulli alumnus and the current Spanish Wine Writer for JancisRobinson.com. Their aim is to create versatile wines from Spain’s gastronomic northern regions: Catalonia, Aragon and Galicia. They work with local growers, selecting the best vineyards and indigenous grape varieties to create wines with an emphasis on elegance and freshness. All are low So2.
Grapes 40 to 80-year-old Garnacha vines grown on deep red clay soils with large surface pebbles in Aragon’s Calatayud appellation. This arid, desert landscape sits at 750 - 1,000m above sea level. The hot continental climate here is tempered by cool nights which help to retain a refreshing acidity in the grapes. The wine is aged in concrete for six months. It is a bright, juicy Garnacha with lively freshness.
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