1+1=3 CALIU 2008

The harvest begans on September.

Tempranillo comes from our vineyard Can Prats. Vineyard in glass.

Cabernet Sauvignon comes from our vineyard Can Vidal. Trellis vineyard.

Tempranillo: Destemming (removing grape stems from the must) before crushing the grapes. This process is essential to obtain quality red wine.  Cold macerated and fermentation with their skins for 14 days at 24ºC. Drawing off and subsequent malolactic fermentation. Its aging is 4 months in second wine (hand) of French oak casks (300l).

Garnatxa: Destemming. Cold macerated and fermentation with their skins for 16 days, average temperature of 23ºC. Drawing off and subsequent malolactic fermentation.  Its aging is 4 months in second wine (hand) of French oak casks (300l).

French Oak

Nose: Complex with hints of black, red fruits and fruits of the forest (sherries / blueberry). Everything is combined with an agreeable smoke as a result of superb grapes, a careful elaboration and aging in French oak casks.

Palate: Meaty structure, tannins with balsamic fruity background, fruit hints, excellent and persistent aroma in the palate; altogether a creative and modern wine.

Cold meats

Sautéed or grilled of mushrooms

Fried or baked eggs

Risotto

Canneloni of white meat with ‘bechamel’ sauce (white sauce)

Pizza of meat

Rice with game (varmint hunting: rabbit, hare)

White meats: tenderloin with sauce of ‘ceps’ (mushrooms) or red wine sauce

                      barbecued / grilled meat (sausage pork, lamb…)

Grilled red meats (ox, Iberian pork, horse…)

Gelatinous meats: ox tail, “callos” with chickpeas.

Cheese: semi cured cheese of mixed milks (cow, goat and sheep), cow blue cheeses; in general caw semi-fatty cheeses (Edam, Emmental) and goat milk matured cheese.

Recommended temperature: 14-16º C