Raimat Pirinenca Tempranillo

Raimat Pirinenca Tempranillo

D.O. Costers del Segre
Awards
Pairing
It is perfect with all kinds of meats and especially poultry such as duck or turkey. Also ideal served with pork, such as sirloin, Iberian secret, accompanied with sauces or truffle or with cocoa sauces. It also makes a good matching with vegetarian dishes, savoury pies, cured cheeses, legumes and oily fish, salmon and tuna. This red displays great versatility and is suited to all kinds of international cuisines.
Tasting Note
View
Dark-cherry red with ruby-red reflections.
Nose
Very fresh, mentholated aromas with a touch of cocoa. Spicy notes of nutmeg and black pepper against a background of fennel and anise. Ripe dark plums and red currants. Hints of blue flowers and dried orange zest.
Mouth
Great structure on the palate, but with sweet and supple tannins that give it a pleasant mouthfeel. One can perceive aromas of ripe red fruit intermingled with notes of cocoa and spices with a sweet finish.
Varietals
Tempranillo
100%
Analysis
Alcoholic grade 13,50%
Sulfits content Yes
Vineyard and processing
Elaboration (vinification)
Prior to fermentation the grapes underwent cold maceration in order to bring out all the fruity aromas and obtain more structure and colour. Fermentation was carried out with the pomace in stainless steel vats for 10 days at a controlled temperature 25-28 °C. During this time they performed traced with different frequency and intensity, and a “delestage" according to the time of fermentation, in order to extract all the best qualities of the grape. Once the fermentation skin contact was maintained to achieve greater extraction of aroma, colour and structure. After the post-fermentation maceration of the skins wine was separated, pressed and subsequently began malolactic fermentation.
Vineyard (viticulture)
Grapes selected exclusively from Raimat’s vineyards. Shallow (40-90 cm) coarse loam clay soils. Plant cover with local species ensures the biological diversity of the soils and prevents erosion and compaction. Given the lack of rainfall in the region, its poor soils and the presence of plant cover, watering is rendered essential. Regulated deficit irrigation (RDI) techniques are used applying water stress during certain times during the vine growth cycle to promote concentration, color, aromas and flavours: Insecticides are not used. Mating disruption is used to control grape moth. Low pressure powdery mildew and oidium are controlled mainly using sulfur. No grey mould treatments are applied.