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.
The vines for this wine are 86 years old and planted on slate soils. The wine is a combination of Carignan and Garnacha, and is aged in oak for 10 months. It has autumnal fruits, spice and hints of coffee alongside violet aromas. It really opens up with decanting and becomes very silky.
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