ORIGIN:

Grapes from the highlands of Priorat, in the village of Scala Dei, about 750 meters above sea level. The land features slate soils, typical of the Priorat area, which produce wines with great minerality and expression.

VINIFICATION:

The maceration is kept relatively short to avoid excessive tannic intensity, focusing instead on achieving a more subtle palate without losing aromatic complexity and maintaining persistence. Aged for about 8 months in Allier French oak barrels and refined in tanks for 6 months.

ANALYTICS:

Alcohol 14.5% vol – Acidity (ATS): 6.1 g/l – Sugar: 0.4 g/l

SERVING SUGGESTIONS:

Due to its acidity, typical of any Priorat wine, it pairs well with pork (such as sausages and Catalan sausage), especially when combined with mashed potatoes or legumes (like chickpeas and lentils). Like other red wines, it also complements white meats (rabbit, chicken) and red meats (beef), whether stewed or grilled. Its versatility makes it suitable for dishes featuring cured meats, pâtés, a good plate of pasta, and even certain cheeses, particularly cow's milk cheeses, when the wine reaches its optimum point.

TASTING NOTES:

An elegant and refined wine, rather subtle, leaving a pleasant long-lasting impression, especially with balsamic sensations that convey character and Mediterranean origin, combined with some fruitiness and a balance of other elements that provide clarity. The mineral sensations on the nose, associated with slate or coal, and on the palate, a saline touch, take us back to its Priorat origin and character.