Strains planted in 1906 on ferrous clay soil at 600 meters altitude.
The vineyard was harvested with a temperature of 5.5 degrees below zero, after in the previous two weeks temperatures were reached below 7 degrees below zero.
After the harvest, the grapes were quickly pressed into a small manual spindle press, making the right pressure to remove the nectar without breaking the frozen water crystals. This extracted must fermented naturally for more than two months in French oak barrels.
18 months in French oak barrels.
Visual: pale pink, with ochre notes contributed by aging and by a harvest in extreme conditions.
Nose: subtle and complex. Quinces, dried apricots and orange peel are combined, with liquorous notes, light toasted and aromatic herbs, changing the profile and surprising by the diversity of nuances.
Mouth: wine dense, fresh, glyceric and tasty, leaving a long aftertaste of fruit and liquor, as if it were a magical elixir. With a marked acidity that will give longevity to the wine.
This project is a tribute to Garnacha, a variety historically forgotten and denoted by its complicated viticulture. Project Garnachas is a collection of monovarietal wines made in different areas of the Ebro Valley and from very old vineyards. Each wine expresses all the nuances and singularities of its production area.
92 points. Jamie Goode Score. Vintage 2014.
91 points and Best Wine. Penin 2018 Guide. Vintage 2014.
La Garnacha de Hielo (37,5CL)