RM94.00
Region:
D.O. Costers del Segre
Varietal:
100% Tempranillo
Tasting Notes:
Appearance: Dark-cherry red with ruby red reflections. Full depth and dense legs.
Nose: Very fresh, mentholated aromas with a touch of cocoa. Spicy notes of nutmeg and black pepper against a background of fennel and anise. Ripe dark plums and red currants.
Palate: Great structure in the mouth. Ample, balanced and elegant; with sweet, velvety tannins throughout.
Aromas of perfectly ripe red fruit with notes of cocoa and spices and a sweet finish.
Food Pairing:
It is perfect with all kinds of meats and especially poultry such as duck or turkey. Also ideal served with pork, such as sirloin, Iberian secret, accompanied with sauces or truffle or with cocoa sauces. It also makes a good matching with vegetarian dishes, savory pies, cured cheeses, legumes and oily fish, salmon and tuna. This red displays great versatility and is suited to all kinds of international cuisines.
| ABV | 14% |
|---|---|
| Brand | Raimat |
| Volume | 750ml |
12 in stock
Raimat waters its vineyards with the water of the thawing of the mountains of the Pyrenees. Of the importance of the water in the estate, Raimat Pirinenca emerges, a structured and long wine with notes to red fruit.
Winemaking:
Raimat’s top Tempranillo plots were chosen to make this single varietal wine. A cold soak was carried out prior to fermentation to enhance the fruit aromas and obtain better structure and color. Fermentation with the skins took place in stainless steel tanks over 10 days at controlled temperatures of 25-28 °C. In order to obtain the best qualities of the grapes, pumpovers were carried out during this time with varying frequency and intensity, as well as an occasional délestage, depending on the fermentation stage. After fermentation, contact with the skins was maintained in order to achieve greater extraction of aromas, colour and structure. At the conclusion of post-fermentation maceration, the wine was drawn off and malolactic fermentation started. The wine then spent over one year in French and American oak barrels to acquire rounder tannins and a more special bouquet.
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