Blend of Monastrell & Petit Verdot. This wine is a beautiful purple, with notes of ripe red/black cherry, cocoa and spices. Rich and full-bodied - reach for this when you're having BBQ.
Low-temperature fermentation, with slight barrel ageing to enhance its aroma. Despite being a low acid grape, Casa Mariol does a good job at mainting freshness, which keeps the intense rasberry flavours tasting freshly picked. On the other hand, theres some dried fig, toffee and spice to colour the fruit with savoury qualities.
Casa Mariols take on something more reminiscent of Catalunya, while Cariñena (Carignan) can be a hard grape to find sometimes, in Terra Alta it's something the locals drink everyday. The grape has a unique cured meat quality, which marries with tobacco leaf scents. With tart cranberry and rasberry fruit it's hard not to fall in love.
"Intense red with hints of garnet. Deeply sophisticated and showcasing its full pedigree in terms of both the bouquet and palate of the wine. The fruit quality is exceptional and each individual aroma can be distinguished with total clarity, from the cherry to the spices, whose focus and integration are exceptional.
"Pairs well with cold cuts and meat rich in flavour, cheeses with a strong and aromatic taste, in particular, Pecorino Toscano and Parmigiano."
A blend of 50% Montepulciano, with 35% Merlot and 15% Cabernet Sauvignon, fermented and aged in amphora for 6 months, followed by 6 months in barrique.
Made from grapes grown organically between 2600 and 4300 feet above sea level, Tilia is more refined than the usual Argentinian Malbec, while no less flavourful. The Syrah adds a touch of spice.
Dry Bordeaux Red blend with big tannin that will soften with age or decanting. Dark black fruit, cedar, and spice make this a great pairing with roasted meat.
