Serendipity Double Mass

2020

Area: D.O. Terra Alta, Cataluña (España).

Grape varieties: 100% Red Grenache

Graduation: 13,5º

Type of Wine: Sweet Black

Description:

This wine is a reinterpretation of the “double mass” wines but working at low temperatures.

icon-levadura-002
Levaduras
Salvajes
icon-fermentacion-002
Fermentación
espontánea
icon-pie-002
Pie de cuba
en el viñedo
icon-crianza-002
Sin
Crianza
icon-secano-002
Cultivo
de secano
icon-mano-002
Recogida
a mano
icon-produccion-002
Bajo
rendimiento
icon-sulf-002
Bajo nivel en
sulfitos
icon-vegan-003
Apto para
Veganos
icon-ebre-002
Reserva de
la Biosfera
icon-levadura-002
Levaduras
Salvajes
icon-fermentacion-002
Fermentación
espontánea
icon-pie-002
Pie de cuba
en el viñedo
Transp
I am
icon-crianza-002
Sin
Crianza
icon-secano-002
Cultivo
de secano
icon-mano-002
Recogida
a mano
icon-produccion-002
Bajo
rendimiento
icon-sulf-002
Bajo nivel en
sulfitos
icon-vegan-003
Apto para
Veganos
icon-ebre-002
Reserva de
la Biosfera
Transp
I am

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Image | Spec Sheet | Logistics

“Double mass, second part of the elaboration of two wines”

Elaboration

We do a “pie de cuvée” in the vineyard, we harvest 50 kg of grapes, break them up and leave them in a stainless steel jar in the vineyard until the spontaneous fermentation starts. When the “pie de cuvée” is fermenting tumultuously, we take it to the winery and start multiplying the native yeast until we have enough volume to start the fermentation for the whole volume which is kept at a low temperature.

Five days after the “pie the cuvée”, we harvest the grapes, de-stem them and introduce them into a stainless steel vat and leave it overnight. After this short maceration, a saignee is done and a part of the juice goes into another vat for the elaboration of the “Serendipity Rosé”, in the original vat there are left more skins than juice (double mass) for the elaboration of the “Serendipity Double Mass”. When the juices are divided is when the “pie de cuvée” is added and the fermentation is carried out at 16ºC

During the alcoholic fermentation the skins are slightly worked by a short and soft pumping over every day, only wetting the top of the skins to avoid extracting too much tannins. When the fermentation is finished, the wine is left on fine lees for 4 months. To finish, it is filtered lightly before bottling, sediments may be formed.

Concept

This wine is a reinterpretation of the “double mass” wines but working at low temperatures, harvesting prioritizing acidity and softly working the skins to obtain a fresh and dynamic wine.

Tasting note

Medium garnet colored with an appealing, red fruit dominated nose. Strawberry, raspberry, sweet red cherries; rose petals and a bit of white pepper too. Sweet juicy fruit takes the lead on the palate, light bodied, light tannins, balanced 13,5 % alcohol. Easy drinking, medium length, very pleasant.

Tasting by Frank Smulders MW (Master of Wine desde 1992).