MASIA CAL COSTAS - MIQUEL JANÉ

Varieties

50% Red Grenache / 50% Carignan

Alcohol

+/- 14.00%

Aging

12 months in French and American oak barrels, with a minimum of 6 months of barrel aging.

It is the wine with more complexity of the winery and also the most elegant, from our vineyards ofCabernet Sauvignon and Syrah from our estate of Cal Costas, next to the winery, of an age of about 10 years and 25 years respectively.

Strains that try to work in a way that produces the minimum possible. Placed in a plain touched by the wind, and with a rather poor soil, makes the black grapes are small and with a high concentration of polyphenols. This linked with the height of the farm, make us obtain a strong red wine, uncommon in the Penedès.

Harvested by machine at dawn, arrives fresh early in the morning, although dark in the cellar. Skidding and direct deposit to the self-emptying tank.

Pre-fermentative maceration of 1day and quite cold, with remounts to extract the maximum of fruit aromas.Maceration - fermentation of about 12-15 days according to the vintage, to extract all the qualities of the skin.

Bleeding and minimum pressing of the skins, according to tasting. Stainless rest where will do the malolactic fermentation. Once the malolactic is finished, we put it in French oak andAmerican oak barrels, in equal parts, of 225 from 1º-2º-3º year, where it will be between 9 and 12 months, according to tasting and vintage. Subsequent aging in the bottle for at least 6 months.

Tasting note

In view: red wine with a mediumlayer, with shades of ripe cherry, denoting a wine with a good life in thebottle

On the nose: Light touch of wood and vanilla due to the long aging in barrels, made up with the aromas of very ripe red fruit, with some shades of understory, balsamic and very fresh herbs.

On the palate: its rounded tannins and the excellent combination of fruit and barrel wood stand out.

Pairing: With grilled lamb ribs, with xató, all kinds of sausages, cured sheep cheeses, picadillo de la Cerdanya or game meat.