Celler de l´Encastell - Marge

Origin Priorat, Spain

Winery Celler de l´Encastell

Grape 50% Garnacha, 20% Cabernet Sauvignon, 15% Merlot, 10% Cariñena, 5% Syrah

Vintage / Alcohol content 2020 / 15%

Information & Character A blend/“coupage” where Grenache (Garnacha Tinta) is the main component, complemented by Carignan (Samsó), Merlot, Cabernet Sauvignon and Syrah. Vineyards with llicorella (the shale-like, brittle slate soil typical of Priorat). 12 months in oak barrels, both French (Allier) and American oak. Some barrels are new American. A wine that works relatively well to drink now but also has aging potential. Aromas of ripe red and black fruits such as cherries, blackberries and plums dominate, as well as aromas of black pepper and cloves. Powerful and well-structured wine, with present but soft tannins and a balanced acidity that gives freshness. The flavors reflect the aromas, with a rich concentration of ripe fruits, spices.

Production The wine is cold macerated with skin contact for 29 days, then aged for 12 months in American and French oak barrels.

Soil Lime-rich clay soil and slate.

Goes with Perfect with white and red meat together with potatoes, pasta, rice and vegetables, and also excellent with pizza.

About the Producer

Celler de l'Encastell is a small family business on the outskirts of the small village of Porrera. The Castellvi family has been growing grapes here for many years and selling them to the local cooperative. In 1999, Raimon Castellvi and his wife Carme Figuerol decided to produce wine under their own name. The Celler de L'Encastell estate has a total of 7.2 hectares of vineyards where the microclimatic conditions vary but the soil is mainly slate. The three vineyards are "Mas d'en Caçador", "Mas d'en Ferran" and "Els Arbres". They also grow a smaller proportion of cabernet sauvignon, merlot and syrah. Carmen and Raimon take care of everything themselves at their small winery, from working in the vineyards to winemaking and marketing.

Residual Sugar Dosage