​MÈDOL RED

 

 

medol_set18_2-683x1024-2.jpg
 

Vineyards and vinification

Vineyards grown in organic agriculture located in La Nou de Gaià, municipality of Tarragona, about 4 km in a straight line to the Mediterranean Sea. The sea breeze, called Marinada, which in the summer months begins to blow around ten in the morning, protects us from excess heat that allows a magnificent and constant ripening of the grapes, avoiding overripening of grapes grown in more climates. interiors. The soils are generally low-fertility sandy loam. Once harvested, the grapes are skimmed and stored in stainless steel tanks to begin maceration. The duration is of 10 days at a temperature between 20-22ºC. Once the maceration is over, the grapes are pressed, separating the wine from low pressures from the high pressure wine called "press wine". This wine obtained at low pressures is intended to make Mèdol wine. To the coupage we add Cartoixà to favor the copigmentation processes, improving the color stability. We have not we added any clarifiers, or stabilizers, or sulfur or substitutes. It is a wine that does not contain any preservatives, a wine free of added sulfites, only grapes, more natural impossible!

 

Coupage

60% Garnatxa Negra

35% Cabernet Sauvignon

5% Cartoixà

 

Tasting notes

The wine usually has reductive notes. On the nose we find notes of red and black fruits (cherries, blackberries, blueberries...). Its intensity stands out. In the mouth it is fresh, voluminous, very round, soft and has fat. We recommend decanting the bottle to encourage the opening of the wine. Its lack of added sulfites and residual sugars makes it a very suitable wine for people sensitive to sulfur (antiseptic and preservative) or sensitive to the consumption of alcoholic beverages.

Recommended consumption temperature 12-14ºC.