Winery: Familia Nin-Ortiz
Region: Porrera - D.O.Q. Priorat
Vintage: 2025
Bottle: 75 cl
Grape Varieties: 100% Grenache
Type: Red wine aged in Inox
Alcohol Volume: 12% vol.
Serving Temperature: 15° - 17°
A 100% Garnatxa wine made from organic and biodynamic farming. A limited-production artisanal wine from hand-selected grapes.
Although the Garnacha grapes come from the same plot within Finca "Les Planetes", the difference with the previous "Garnatxes en àmfores" produced for many years by the winery is the ageing method, as now, it no longer passes through clay; the ageing is no longer carried out in amphorae.
Production:
The grapes are coming from younger vines of about 25 years of age, from Finca Planetes in the village of Porrera, a 4-hectare plot located at 650 metres above sea level, growing on the characteristic soil of licorella, or slate.
The grapes are harvested and selected manually. Maceration for 4 weeks. Fermentation with native yeasts in stainless steel tanks. Aged for 7 months (90% in stainless steel and 10% in amphora).
Bottled in April 2023. Limited production of 4000 bottles of 75 cl.
Tasting Notes: Red fruit and minerality, nicely balanced with good fruit and freshness. Elegance and class as its best.
Nit de Nin is the personal project of Ester Nin, with 2004 being her first released vintage. Today, the winery is a strong reference in the region as a producer of high-quality wines. Since 2019, the Nin-Ortíz family has been elaborating their wines in the new winery at the "Les Planetes de Porrera" estate, and they work 18 hectares of their own vineyards.
Their wines have been produced under artisan and organic agriculture since 1999, and since 2002, they have been certified by the CCPAE, the Catalan Council for Organic Agricultural Production. In addition, they have also applied biodynamic farming philosophies since 2006 and are part of the distinguished "Renaissance des Appellations", an international group of renowned biodynamic wineries.
All their wines come from their own vineyards, costers (natural slopes) worked with mules. The grapes are harvested early in order to preserve the freshness of the berries. No industrial yeasts are added, and only a small amount of sulphur is added just to prevent oxidation and to ensure long ageing.
