Winery:  Familia Nin-Ortiz                                                   

Region:  Porrera - D.O.Q. Priorat

Vintage: 2024                                             

Bottle: 75 cl                                                   

Grape Varieties: White Carignan

Type:  White wine, Amphorae and oak aged

Alcohol Volume: 13% vol

Serving Temperature:  Serve not too cold, 14º - 16º

Production:

The Celler's first white Priorat wine, made from the almost disappeared White Carignan growing in a small plot in Finca Planetes, vines of 18 years of age planted on schist soils at an altitude between 350 and 650 metres.

The vineyards are ecologically farmed following biodynamic farming methods and the calendar of the planets in both vineyards and the winery, hand-harvested, and whole-cluster fermentation with indigenous yeasts is used.

The wine has spent 7 months in a 300-litre French oak barrel.

5600 bottles produced.

Tasting Notes: Poised and characterful. Freshness, volume, good acidity, white fruit, minerality, and an elegant dry finish.

Notes: It is recommended to decant or let the wine breathe in the glass in order to achieve its maximum flavours.

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 have 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 and 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.