Elaboration:
Harvested in vineyards with the greatest potential on the Ca'n Ribas estate, where grapes have been grown for more than three centuries, with the aim of increasing the complexity and concentration of the Mantonegro. The low yields, caused by the old age of the vines or by the early elimination of part of the harvest, facilitate optimum phenolic ripening.

The blend is complemented by the Mediterranean Syrah variety, which provides structure and allows for longer ageing.

Traditional harvesting by hand and subsequent passage through a double sorting table: in the first sorting, the least ripe bunches are removed, which are reserved for making rosé, and in the second sorting, the grapes that do not meet the requirements are removed; the grapes must be ripe and in a good state of health.

Fermentation with indigenous yeasts in concrete tanks at moderate temperatures of between 25 and 27ºC, avoiding overmaceration to extract the primary aromas of red fruit from the Mantonegro and the soft, round tannins of the Syrah. Ageing in 500 litre French barrels for the Mantonegro and 225 litre barrels for the Syrah for one year to polish the tannins.

Tasting:

View
Bigarreau cherry red in colour with a garnet rim.

Nose
Intense and complex with dominant black fruit such as black cherry and plum and spicy notes of vanilla, cinnamon, cocoa and balsam.

Mouth
The palate is balanced, dry, with a certain structure and juicy. Aromas of fresh red and black fruit, balsamic notes and a certain minerality.

Food Pairing Suggestions
Grilled meats, royal hare and red meat stews.

Varieties:

60% Black Mantonegro, 40% Syrah