Temps de fruits  

Temps de Fruits D.O Penedés

The innovation expression

Fruit in a red wine that comes from a unique and special blend of merlot combined with the complexity that offer varieties such as syrah, cabernet franc and Carmenere from our Sumarroca estate in Sant Sadurní d'Anoia.

CHARACTERISTICS OF THE VINEYARD

The Sumarroca estate is located between the towns of Sant Sadurní d'Anoia and Piera, and has a total area of ​​403 hectares. The soil composition is based on limestone with clay and gravel in different proportions depending on the area where the plot within the estate is located. This slight variability, along with exposure and height, makes every plot that integrates wine contribute to the final blend.

HARVEST

The 2016 vintage has the main characteristic and determining fact of being the driest in history with 55% less rainfall than usual. This factor, along with the slightly accumulated drought of the previous year caused the grapevines to react intelligently and naturally adapt to expectations. Thus deciding not to grow the seeds of the grapes to ensure that they ripen impeccably. As for the temperatures, autumn and winter were extremely warm with an average temperature of two degrees higher than normal. The rest of the year, temperatures were slightly above average around 1 ° C and without radically elevated records. In August, the minimum temperatures dropped and helped correct the maturation of the small seeds.

TASTING NOTES

High-intensity colour with violet rim. Intense and fruity cherry and raspberry flavour with fresh floral notes. In the mouth it is smooth and velvety, with an elegant intensity and cherry flavour. The finish is long and fruity, with notes of cherry.

PRODUCTION

Monitoring of controls, both analytical and tasting of the grape, determine the most appropriate date for each of the varieties that make the wine harvest. Having determined the date we proceed to harvest the grapes, which are transported immediately to our facilities to avoid aromatic oxidations. Once there, it proceeds to destemming of the grapes and begins to ferment and to macerate in stainless steel tanks. The fermentation is carried out at a temperature between 24 and 26 ° C and maceration lasts for 7, 8 or 9 days, depending on the variety. During this period delestage and pump over are made to standardise and optimise the extraction of the organoleptic characteristics of the wine. Upon completion of the devatting the wine can finish the alcoholic fermentation. Following, the malolactic fermentation in stainless steel tanks at a temperature of 20 ° C. An smooth work with the lees for two months completes the elaboration of the wine.

ANALYTICAL DATA AND ALLERGENS STATEMENT

Alcohol: 13.2% vol.

Residual sugar: <0.5 g / l

Acidity: 3.65 g / l

pH: 3.45

Our products contain sulfites.

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