Lovely attack of wild raspberries with wonderful fresh acidity on the palate along with more of that juicy burst of red fruits. A wine full of delicious tension and poise which has an unbelievably long finish.
The well-known critic Stephan Tanzer says: “Pale, bright red with a light rim. Pretty floral lift to the aromas of red cherry, raspberry, menthol and fresh herbs. Juicy, smooth and intense, with lively acidity framing and lifting the red berry and floral flavours.”
The grapes for this Ver Sacrum Garnacha 2018 were hand-picked.
The semi-carbonic maceration with 25 percent whole clusters lasted for four days. Fermentation, initiated by ambient yeasts, was carried out in 3000-litre concrete eggs.
Fifty percent of the wine is aged on the lees in concrete eggs for 6 months; the other fifty percent in third use French oak barrels of 225 litres, followed by 8 months in bottle. The wine went through spontaneous malolactic conversion.