Tasting note

In view of

Red wine of medium depth, with ripe cherry tones, denoting a wine with a good life in the bottle.

On the nose

Light touch of wood and vanilla due to the long ageing in barrels, made up with the aromas of very ripe red fruit, with some tones of undergrowth herbs, balsamic and very fresh.

In the mouth

Its rounded tannin and the excellent combination of fruit and wood from the barrel stand out.


With grilled lamb ribs, xató, all kinds of sausages, cured sheep's cheeses, minced meat from La Cerdanya or hunting meat.


Cal Costas Farmhouse

It is the most complex red wine of the winery and also the most elegant, coming from our Cabernet Sauvignon and Syrah vineyards in our Cal Costas estate, next to the winery, aged about 10 and 25 years respectively.

Vines that try to work in such a way that they produce as little as possible. Situated on a wind-driven plain, and with a rather poor soil, the black grapes are small and with a high concentration of polyphenols. This, together with the altitude of the estate, means that we obtain a strong red wine, which is unusual in the Penedès.

Harvested by machine in the early morning, it arrives fresh first thing in the morning, although it is dark in the cellar. It is skidded and vatted directly into the self-emptying tank.

Pre-fermentative maceration of 1 day and quite cold, with pumping over to extract the maximum fruit aromas. 12-15 days maceration-fermentation, depending on the vintage, to extract all the qualities of the skin.

Minimum bleeding and pressing of the skins, according to tasting. Resting in stainless steel tanks for malolactic fermentation. Once the malolactic fermentation is finished, we put it in French and American oak barrels, in equal parts, of 225 of 1st-2nd-3rd year, where it will spend between 9 and 12 months, depending on tasting and vintage. Subsequent ageing in the bottle for at least 6 months.

Silver Medal Winner at the Decanter World Wine Awards 2014


50% Garnacha tinta / 50% Cariñena


+/- 14,00%


12 months in French and American oak barrels, with a minimum of 6 months of ageing in the bottle.




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