La Serra 2019

Tous les cépages rouges (ull de llebre et syrah) et blancs (grenache blanc, parellada, macabeu, chenin, muscat) du domaine, vendangés ensemble, pour un rouge “clairet”.

A pure xarel.lo fermented in stainless steel tanks to preserve the fruit, then in new oak barrels maintained at low temperature.

Original blend of two less common red varieties and a white variety: mandó (maceration of partly unstemmed grapes), sumoll and xarel.lo (both direct pressing), short maturation in (both direct pressing), short aging in barrels and stainless steel tanks.

Old macabeu vines (75 years old) on clay-limestone soil, 5-day maceration with the skins and part of the stems with the skins and part of the stalks, vinification in stainless steel tanks: an image of the wine heritage of Empordà as the winemaker defends ardently.

Macabeu is a difficult grape variety to grow (thin skin, compact bunches) which often gives a vegetal taste, but Amós Bañeres only harvests the bunches when fully ripe, and the juice is vinified with an addition of 3 to 5% of the stalks to ensure good texture and acidity.

80 % carignan blanc, 15 % carignan noir et 5 % carignan gris, sur terroir d'arènes granitiques. Macération 5 jours grappes entières pour le carignan noir, fermentation en amphores de terre cuite, puis élevage en cuve Inox (70 %) et en fûts de châtaignier.

A white maceration - destemmed grapes macerated with the skins for 5 months in amphora - from seven-year-old vines of godello, a forgotten but reborn Galician variety, on clay soil.