Area of Production:

Mediterranean region, at an altitude of 750 metres. The climate is warm and the influence of the Mediterranean Sea very dominant. Grapevines have been cultivated for centuries on the limy-clay soils, which, combined with the constant presence of the intense sun, give rise to fruity wines with a very good structure and moderate tannins.

Grape Variety:

100% Bobal, grapes from organic farming.

Winemaking:

Elaborated exclusively from selected grapes from low-yield old vines. This wine demonstrates the quality potential of Bobal. Wine growing and wine making with minimum intervention to reflect all the potential of the terroir. Fermentation at 25°C with the grapes’ own yeast that covers their surface, carrying out gentle pumping. Pressing was after 15 days of maceration. Malolactic fermentation in stainless steel tanks followed by decantation with its lees into the large clay jars for ageing over six months. Wine suitable for vegetarians and vegans.

Tasting Notes:

• Colour: Intense purple red of the Bobal variety.

• Aroma: Fruity aromas predominate, reminiscent of fruits of the forest, combined with aromatic herbs, violets and spices such as saffron.

• Taste: Ripe fruit stands out with a touch of sweetness (currant preserve). With good acidity and freshness, it is a persistent wine with silky tannins and a mineral background.

Serving Suggestions:

Clay Bobal is perfect to accompany red meats, game and cold meats, and mature cheeses. Serve between 16 and 18ºC.