Celler de l'Encastell - Mas d'en Caçador

Origin Priorat, Spain

Winery Celler de l´Encastell

Grape Carinyena, Garnacha,

Vintage / Alcohol content 2021 / 15%

Information & Character Very old vines – Garnatxa (Grenache Negra, and Garnatxa Peluda) and Carinyena (Carignan). Some vintages include small proportions of white grape material. Biodynamic methods. Harvested by hand. Spontaneous fermentation with indigenous yeast strains. Aged in large barrels (demi-muid / foudres / large oak barrels) with a certain proportion of new oak depending on the vintage. Aging potential: High – the wine usually develops well over 10-15 years, depending on the vintage. Some years it is thirsty after a few years, but top vintages need time. Ripe red fruits such as cherries and blackberries, complemented by spicy notes of black pepper and cloves. Well-balanced and robust structure. The tannins are firm but soft, giving a silky texture that envelops the palate. Lively acidity enhances fruit and spice flavors and creates a fresh and refreshing feeling.

Production The wine is cold macerated with skin contact for 29 days, then aged for 12-18 months in 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