Black Grenache – Tempranillo – Syrah
Viticulture and Characteristics of the Season
This wine, which includes the initials of the four members of the family in its name, is obtained from grapes that grow in different areas of our vineyard. All of them have in common the granitic soil, the organic viticulture and the greater or lesser exposure to the north wind (tramontana).
The 2018’s summer strongly influenced the harvest date of each variety, beginning with Tempranillo and Syrah in September, to finish the picking with Garnacha in October. All in excellent sanitary conditions and homogeneous ripeness.
Winemaking and Ageing
Both the harvest and the alcoholic fermentation of each of these varieties is carried out separately, with the great care that each one deserves. The extraction is delicate, by using pigeage and skin maceration lasting from 4 to 6 weeks depending on its own sensory and oenological characteristics.
Next, each wine is aged separately for 18 months in 500 L French oak barrels, which allow a harmonious evolution of its components, in a careful and delicate environment. After this period, the assembly is designed and carried out, and it is bottled without filtering.
Tasting Notes and Food Pairing
Clos AMAE has an intense red with violet notes. On nose, red and black fruits such as blackberries, plums and cherries appear, as well as spicy elements like cinnamon, cloves, and a slight hint of vanilla. Silky and vibrant, with ripe and round tannins on palate. Its earthy point remembers the granite soil where everything is born.
The combination of varieties makes it the ideal wine for many dishes that goes from fresh pasta with Bolognese sauce to moussaka, passing through mature cheeses like brie or the intense Catalan fuet. It’s even able to match a sweet dessert such as cheesecake with red fruit coulis.
Production: 4.000 bottles of 75 cl.
Appellation of Origin: DO Empordà