Bottler: Trossos del Priorat, Avd. Del Baix Llobregat 9-11, 08820 El Prat del Llobregat / Spain
In the glass
Colour
Deep, brilliant cherry red with violet reflections.
Nose
Rich dark fruit of plum, blackberry and cherry, underpinned with Mediterranean herbs such as rosemary and thyme, black olive, pepper as well as woodland and delicate chocolate notes.
Palate
Astonishingly cool, juicy and invigorating with fresh, driving acidity, a fine tannic structure and a reassuring slate spiciness.
Character
Powerful and dense, yet weightlessly light, elegant and entirely without heaviness.
Pairing
Braised ox cheeks with plum compote, roasted sirloin of beef with olives or bread dumplings with chanterelle ragout.
Notes
The estate's flagship wine from old vines combines the typical concentration of the Llicorella slate soils with a remarkable freshness, vinified using gentle gravity-flow methods.
Tasting note
Colour & Appearance
Dark, luminous cherry red with fine violet reflections.
Nose
This cuvée reveals a multi-layered, distinctly Mediterranean interplay of aromas. Notes of black olive, pepper, juniper, rosemary and thyme meet ripe plum, blackberry and dark red cherries. Accents of leather, musk, subtle violet and dark chocolate lend a striking spiciness to the aromatic spectrum.
Palate
Astonishingly cool and focused on the palate. Despite its concentration, the wine shows no hint of heaviness. A pronounced slate spice provides freshness and mineral elegance, while the juicy fruit is lifted by an invigorating acid drive. A fine tannic structure imparts grip and focus.
Terroir & Origin
Grown in the heart of Priorat near Gratallops. The vines are rooted in barren, glittering Llicorella slate, which offers extremely few nutrients. This soil stores the daytime heat and protects the grapes during cool nights – the foundation for the balance between power and vibrant minerality.
Grape Variety & Vinification
As the flagship of Trossos del Priorat, this wine combines classic varieties such as Grenache and Carignan (from old vines) with structure-giving Cabernet Sauvignon. Vinification is carried out gently in the gravity-fed cellar under the direction of oenologist Eva Escudé, whose philosophy places the quality of the grape above technique.
Food Pairings
Outstanding with grilled roast beef with Mediterranean roasted vegetables, braised ox cheeks with plum compote or, for a vegetarian option, bread dumplings with chanterelle mushroom ragout.
Key Features
The Magnum format (1500ml) grants this powerful red wine a particularly even, slow maturation and highlights the stylistic symbiosis of cool elegance and Mediterranean spice.
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