Vino Tinto Boria Sumarroca  

Bòria D.O Penedès

Nothing comes by chance

Grapes selected from a Syrah vineyard called Garrofer to best express the personality of the Santa Creu section of the Sumarroca estate. The coupage is rounded off with a little Merlot and Cabernet Sauvignon, also from Santa Creu.

CHARACTERISTICS OF THE VINEYARD

The grapes come from a selected plot in the Santa Creu section of the Sumarroca estate. The total area is 1.1 hectares. The soil in the vineyard has very low levels of organic matter, with high levels of limestone and deep gravel deposits. This mix is ideal for this variety's natural plant strength and gives the wine its unique personality. Pruning work is carried out in carefully planned stages at the vineyard to ensure the balanced development of the Syrah. Intensive green pruning is carried out in spring, firstly to remove shoots and, three weeks later, to remove some leaves so the vine is better ventilated and the grapes are shaded. A final pruning is carried out during veraison to remove branches which are badly positioned above other branches, so the grapes can ripen as closely together as possible throughout the vineyard, on each vine and within each bunch. 

HARVEST

The 2013 vintage began with heavy rains in October but there was virtually no rainfall for the rest of the winter and temperatures were very mild. Towards the end of February and March the temperatures dropped, which delayed bud-break a little. The weather became much hotter in April, but at the end of the month rainy weather set in and continued throughout May, bringing temperatures down to levels more typical of February. Temperatures remained low in June, and it was July before the hot, dry weather arrived. The weather in August and September, as the grapes ripened, was cool, especially at night. Harvesting began a week later than usual, with significant gaps between the dates on which each variety was collected.

TASTING NOTES

Dark and deep cherry colour with hints of violet. Powerful and elegant aroma with balsamic and spicy notes, and concentrated dark fruit, plums and cherries. Very delicate oak notes. Elegant and meaty on the palate, full of fruity expression with mature tannins and toasted cedar freshened by balsamic notes.

PRODUCTION

The grapes are collected by hand in 12 kg boxes. As soon as they are brought in, the grapes are cooled rapidly to 12ºC for a light pre-fermentation maceration lasting 48 hours. After starting fermentation, delestage is carried out. Around half of the seeds are removed during the first three days of fermentation to ensure that the tannins in the final wine are correctly balanced. Fermentation at 28ºC. Maceration lasts 17 days. Malolactic fermentation takes place at 20ºC in both barrel and vat. Aged for 12 months in new French oak barrels to ensure the tannins are correctly balanced. Then bottle-aged for at least a year prior to expedition.

ANALYTICAL DATA AND ALLERGENS STATEMENT

Alcohol: 13.80% vol..

Residual sugar: <0.5 g/l

Acidity: 3.75 g / l

pH: 3.35

Our products contain sulfites.

Our products do not contain gluten, no dairy, no danger of cross-contamination.