Winemaker NotesThis pleasant wine 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. In definitive, it is a very elegant wine with the unique personality of the wines from Clos de Lôm Winery.This Garnacha is perfect for pairing with lamb, game meats, mixed paella, stews and aged cheeses and indulgent with dark chocolates.ABV 14.5%Vine-GrowingThe grapes for this wine are sourced from vineyards grown according to traditional growing criteria in a balanced, caring and sustainable way. The vineyards’ soils, poor in organic substances, carry great importance; hence enables full terroir expression.Wine-MakingEach variety is hand-harvested in the own estate. After rigorous ripeness testing, the winery’s technical crew determine the optimal phenolic ripe-
ness of the grapes and begin the harvest. In this vintage, the Garnacha was picked in the second week of September.Once the grapes have arrived at the cellars, early in the morning, are pro-
cessed with the newest technology, in order to delay the fermentation process. Once destemmed, crushed, and vatting in small stainless steel deposits, to achieve a higher extraction of aromas we chill the must a 12oC during cold maceration, for 5 days at least, and succesive pumping over with compressed gas. We control the fermentation temperature under 26oC. After devatting, we
clarifi cate, then the fi ltration process helps to air and clean the lees excess. The end of fermentation is done at 22oC in stainless steel vats.The natural maturing of red wine is complemented with modern micro- oxygenation techniques, which allows us to achieve stabilisation and balance of anthocyans and tannins. In order to succeed the malolactic fermentation we benefit from our special selected lactic bacteria culture!
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