Varieties:

Trepat 75%

Syrah 25%

Soils:

Argilo-calcaris & llicorella.

Elaboration:

Manual harvest, skimming, maceration and traditional fermentation. Bottled in spring.

Analytical data on bottling:

Alc. 12,5% vol.

Total acidity 5.6 g/l ac. tart

Volatile acidity 0.35 g/l

Tasting:

Intense garnet color. On the nose it lives up to its name, a wine that will show different registers as it opens: shy at the beginning with aromas of truffle and undergrowth and at the same time, very spicy, characteristic of the Trepat de la Conca. In the mouth it has a gentle and greasy entry, and reproduces its aromatic sequence accompanied by a medium and well-balanced structure that gives it an interesting persistence. A wine to serve between 12º and 13ºC and accompany any dish.