Tasting note

In view of

One of the characteristics of Syrah is its colour, which is always very powerful. This is a syrah with a high standing cherry red colour, with very marked blue-garnet tones on the rim of the glass.

On the nose

On the nose, it has a peppery touch, mixed with very accentuated notes of ripe strawberry, very sweet.

In the mouth

Its palate has a range of definitions, starting with its freshness, followed by a toasted touch, characteristic of this estate, which is due to the extraction of the bones during fermentation. It is long and elegant on the palate, where the ripe red fruit also stands out. It is elegant on the palate, where the balance between fruit, tannin and acidity is perfect.


Pairing: with grilled fish with garlic and parsley seasoning (razor clams, prawns, mussels...). Also with game sausages (venison, wild boar), salmon tataki and any grilled red meat. For dessert with a yoghurt mousse with fruits of the forest.


SYRAH organic

The Syrah grapes come from vines more than 25 years old, located on the threshold of the Foix Natural Park, in Castellet i la Gornal. Coming from organic farming, and with a conscientious work of the soil, we get little production of grapes, which makes the concentration of aromas and colour is exceptional, and a very important thing, perhaps the most important, we get the skin reaches its optimum ripeness.grapes harvested by machine early in the morning, and transported immediately to the winery. The grapes are then skimmed and put with the skins into the fermentation tanks. Daily pumping over, normally 2, to extract the colour and aromas from the skins. Temperature controlled, around 23 degrees.

By tasting, we decide when we have to devat it, perhaps between 10 and 15 days of skin contact. Once we decide that we have to separate the juice from the skins, we do a light pressing of the skins. When the alcoholic fermentation is finished, the malolactic fermentation begins.

After malolactic fermentation, we rack the wine and leave it to age in stainless steel tanks with the fine lees for 4 or 5 months, with several batonnages, in order to achieve a wine with more structure and complexity.


100% Syrah


+/- 13,00%


Young In stainless steel on fine lees for 4 to 5 months




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