HumilitatPriorat,Massard

<p>Medium ruby with a pink rim. Plenty of black fruit on the nose with touches of sweet spices. The wine is very smooth with an excellent concentration of summer berry fruit and a cinnamon aftertaste.</p><p>I wanted to produce a wine from the Priorat featuring its best expression of terroir, minerality and preserve its freshness which often is missing in this region. For this, I have selected vineyards on steep terraces sheltered from the scorching sun yet sufficiently exposed to reach optimal maturity.</p><p>The berries are collected in crates of 10kg capacity from four villages, El Molar, Gratallops, Porrera and Poboleda. They are immediately cooled down to 6ºC to allow a cold maceration over several days. Fermentation takes place at 24ºC-26ºC and extraction is applied by a combination of pumping over and punching-down. This wine ages for 12 months in 500 liters used French oak barrels with a light to medium toast.</p><p>It would combine superbly with a gratin of cep mushrooms with melted blue-cheese and pine nuts.This is deliberately produced in a lighter, fruitier style, showing bright flavours of plum and red cherry, plus nice acidity. An antidote to the over-ripe school of Priorat. Priorat, Imbibe Magazine, January 2015</p>