Wine Type:

Long-aged Red.

Varieties:

Old-vine Garnacha blended with a small proportion of Cabernet Sauvignon y Merlot. Grapes from our Porrera vineyard. Low-yielding, old vineyards with steep slopes and slate soil.

Tasting Notes

Very intense, dark cherry red colour in the glass.

Nose: Powerful and elegant aroma with notes of mature fruit, toast, mineral, aromatic coffee and creamy oak.
Palate: Warm, powerful, oily, perfectly balanced and fruity with well-rounded tannins; toasted, creamy oak and balsamic notes; long and lingering finish.

Winemaker’s Notes

The grapes we use to make Els Igols are hand-picked in difficult conditions, a cluster at a time, by expert hands. The physical situation of the vines demands supreme skill and daring from our pickers. The most pristine berries are initially selected at the vineyard and transported quickly to the winery, where a further selection is made on the sorting table.

The grapes are destalked and crushed, and the paste obtained is allowed to cool before being introduced into stainless steel vats to begin fermentation. Cooling jackets maintain a stable fermentation temperature of 26-28ºC inside the vats. During the fermentation stage, the processes known as punching down and pumping over are carried out on a daily basis. Punching down (“pigeage”) involves using a paddle to push down the semi-solid cap of skins and seeds which forms on the surface of the must. Pumping over (“remontage”) consists of drawing out must from the bottom of the vat and pumping it over the cap in order to soften it and keep it moist. Both processes increase extraction of colour and tannins from the skins of the grapes, while pumping over also homogenizes the liquid and the temperature inside the vat.

Once fermentation and maceration are complete, the wine is clarified and the paste is pressed. Malolactic fermentation in stainless steel vats is then induced to reduce the acidity and improve the balance of the wine.

Subsequently, the wine is racked and allowed to sit before being racked into new, mostly French oak barrels, where it is aged for twelve months. At the end of that time, the barrels are emptied, the definitive blend is created in a vat, and the wine is gently filtered and bottled, where the wine is aged for a minimum of another 24 months.

The essence of the Priorat in your glass!