High up on the Serral mountain, surrounded by forest, our 0.3 Ha plot of Marselan delights us every year. Tiny bunches concentrate fresh fruit, perfume, immense tannins and kindness, producing a sensorial Yin Yang!
100% Marselan
Origin of Marselan: Crossing a Garnacha flower with Cabernet Sauvignon pollen.

Tasting Notes:
The floral spirit, silkiness and sweetness of the mother, the Garnacha, is amalgamated with the opulent and balsamic character of the father, the Cabernet Sauvignon, offering us a sensorial yin yang.
Cassis, currant and plum invade the nose along with balsamic touches such as white sandalwood and pink pepper.
On the palate it is vigorous and structured. Acidic, sweet, with ripe and crunchy tannins. Balsamic touches giving a fresh and vibrant sensation. The breadth and freshness of this Marselan seduces our palate, inviting it to be paired with powerful dishes such as blue fish or red meat, but our favourite pairing is: 70% cocoa chocolate!

Harvest: End of September, rising moon and Fruit day.
Fermentation: native yeasts that fermented spontaneously in cold, 22/24ºC with their skins for 22 days.
Pressing: Vertical press on Fruit/descending day.
Malolactic: spontaneous in mid-October ending on October 27, 3 days later we rack.
Barrel ageing: 8 months in 300-litre French oak barrels, lightly toasted and used white wine.
Clarification and Filtration: This wine has not been clarified or filtered to respect the expression of the terroir as much as possible, therefore it may have some sediment.