Winery: En Nùmeros Vermells
Region: Catalunya (D.O.Q. Priorat)
Grape Varieties: 70% Black Garnatxa and Garnatxa Peluda, 25% Syrah y 5% Carignan
Type: Red wine aged in oak
Alcohol Volume: 15.5%
Serving Temperature: 16º - 18º
En Números Vermells is Silvia Puig’s individual project, a young but very experienced winemaker with a formidable C.V. when it comes to winemaking and belonging to a new generation of winemakers in the Priorat. She makes small amounts of amazing wines in a very artisanal way. It started with producing just 1 single barrique in 2008 in a small garage converted for this in the village of Torroja, now she has her own place in the village of Gratallops where she produces the wines.. All the fruit is carefully selected from different plots staggered in Costers (Catalan word meaning steeply slopes) and terraces with soils dominated by the characteristic “llicorella” or slate in different points of the Priorat.
Production: The White Label is the first wine made by Silvia Puig of her new personal project, a cuvee of mainly Grenache (both Negra and peluda, “hairy Grenache”), Syrah and Carignan. Sourced from Grenache old vines and very old vines of Carignan, (some planted in 1919) from Costers in the best sites of the municipal districts of Torroja and Bellmunt del Priorat. The Syrah comes from younger vines, 15 years old, from the municipal district of Poboleda. Harvested by hand, fermentation takes place in open 300 and 500 L. French oak barrels (new and used) and in clay amphoras with a long maceration of about 25 to 32 days. Afterward it ages in the same barriques where it will spend 13 months. Bottled unfiltered. Small production of 1700 bottles.
Tasting Notes: Deep black fruit aromas, very ripe black berries, liquorice, tobacco and smoky notes. Meaty with good depth, layers of spicy black fruits, silky textured with muscular tannins, liquorice, dark chocolate and mineral notes. Excellent freshness and balance between fruit and acidity.
Note: It is recommended to let the wine breathe. With a good structure to age, it will continue to develop over the next 10/12 years
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