Cims

Description

Winemaker’s Notes This is one of our most recent additions to our range of wines. We wish to make a fruit forward wine made using mainly indigenous grape varieties such as GarnatxaGrenache and CarinyenaCarignan sourced from the northern parts of the D.O. Montsant. This fruity wine is then complimented with a hint of oak after spending 5 months in barrel.Winemaking Process Grape Harvest between 10th and 28th October The grapes were picked by hand using 14kg crates and once in the winery, only the healthiest and most perfectly ripe bunches were chosen. After being de-stemmed, the grapes were gently crushed and put into the different fermenting vats using gravity-feed rather than pumps. Each grape variety is fermented separately at a controlled temperature of 24C. We use stainless steel fermentors for this process which lasts around 8 days. During this time, we carry out a pump over once a day and one delestage where we take out the juice and pour it back in on the skins per day in order to extract sweeter tannins as well as more flavours, colour and aromas from our grapes.His was followed by a malolactic fermentation to increasr mouthfeel and to stabilise the wine in terms of micriobiology. The crianzaor aging is done separately for each variety using the most suitable barrel for each variety and level of toast.The wine was aged for 5 months in barrel.70% of the barrels used in the aging process come from Allier, Troncais and Central French oak forests and the rest come from American Tennesse oak forests. The toast levels are 98% medium toast and the other barrels are high toast.We use new, second and third use barrels.The grapes for this wine come from older vineyards? 35 year old Garnatxa Grenache vines and 25 year old Carinyena Carignan vines. – Cellers Baronia del Montsant Clos d’Englora