Manyol Negre

Vineyards and winemaking:
Old vines cultivated and located in Batea, a municipality in Terra Alta, in the province of Tarragona. Batea has strong temperature variations with cold winters and hot, dry summers. The little rain and low production yield very special grapes with excellent ripening. The soils are generally calcareous, loamy-clayey with very low fertility. Once harvested, the grapes are destemmed and stored in stainless steel tanks to begin maceration. The duration is 7 days at a temperature of between 22 and 24°C. Once maceration is complete, the grapes are pressed, separating the low-pressure wine from the high-pressure wine called “press wine”, which is not intended to make Manyol wine. Once fermentation is complete, lees stirring is performed once a week to achieve smoothness and body. The blend consists of Garnatxa Negra and Syrah varieties.

Tasting notes
Red color with violet hues. The aroma is a mixture of fruity notes (strawberries, cherries, red peaches) and floral notes (roses, violets). Trobem matisos dolços (maduixes, caramel, mello El pas de boca és ample, estructurat, fresc i amb nervi gracies als seus tocs cítrics. At the end of the palate, the presence of ripe fruit and the long aftertaste stand out. Recommended consumption temperature 11 – 13°C. We want a fresh wine, easy to drink in the summer months and with a lot of personality!