LA GARRA RED
60% teMPRANILLO 40% GARNACHA

COLOUR: Medium-high intensity, cherry red.

AROMA: IIntense fruit with notable ripe red berries against a background of dairy and spicy notes.

MOUTH: Very rounded, fruit-forward entry. It is well-structured, with sweet, ripe tannins and a final acidity that balances the sweetness of ripe fruit with freshness, resulting in a lingering, well-balanced wine.

FOOD MATCHING: We recommend for a wide range of dishes. Its virtues are noticeable with casseroles, red meats, roasts and cheese.

SERVING TEMPERATURE: 15 -17 ºC.

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ABOUT THE WINE

“WHILE PICKING GRAPES, A FARMER FROM THE WINERY ONCE REFERRED TO OUR VINEYARDS LOCATED ON DRYLANDS AS HAVING A LOT OF GARRA, WHICH MEANS PAW OR CLAW. “THESE VINEYARDS HAVE A LOT OF GRIP!,” HE SAID, ALLUDING TO THEIR GREAT CHARACTER AND RESISTANCE DURING YEARS OF ADVERSE CONDITIONS.”

Tener garra (literally, to have claws) is used to denote strength, courage and determination on the face of adversity, and is often depicted by the claws or paw of a wild animal. 

We chose a bear paw as a source of inspiration to present and share with you these special wines, La Garra, made with grapes from our dryland vineyards, which produce fewer grapes but of exceptional quality.

This wine is made with two grape varieties: 60% Tempranillo + 40% Garnacha. We combine the two varieties to make a wine with a fruit-laden, highly complex nose. Round in the mouth, the wine offers sweet, fruity tannins and a great balance between structure and acidity.

 

 

The grapes are separately fermented and macerated in stainless steel tanks. Fermentation takes place at controlled temperatures of about 26 °C, followed by about eight days’ maceration.

After alcoholic and malolactic fermentation, the wine remains in 225-litre oak barrels for 6 months. After barrel ageing, the wines are blended to create a perfect assemblage of the two varieties.

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