Hand harvested and using small boxes of 10kg. The grapes come exclusively from our single estate vineyard. This wine was fermented in stone vats from the XII C, new French barriques and in small stainless steel tanks. It went through malolactic in French oak barrels where the wine aged for 12 months.
Notes of fine leather, cranberries, ripening cherries. Small notes of vanilla, noble wood.
At first, slight notes of tobacco. Important structure and certain quince notes.
Wine with great potential that will develop through aging in bottle.
The ancient ruins of a small village of Hospitaller Order monks along with a chapel, both of the late Roman period (12th century), remain on the farm and explain part of the past of Castell d’Encús. There are also 9 fermentation vats carved in the stone by the monks, with a capacity of 2 to 8 tons, aimed at wine production. This is clear evidence that the Encús mountains have been an ideal place for the production of wine for ages: only phylloxera and progressive rural depopulation put an end to it.
The vineyard is located at 850-1250m high, in an area of maximum sun exposure, and it is bordered by an important wooded area. The property consists of 95 hectares approx. and 25ha are vine growing. The winery was born with a clear experimental vocation, aiming to obtain high quality wines. This is why we have planted in high density and low production ratios varieties such as Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Noir, Syrah, Petit Verdot, Sauvignon Blanc, Riesling, Semillon and Albariño.
The lands are generally calcareous and clay-loam with low organic content. This fact together with continental climate and high temperature contrast between night and day allows us to obtain high quality wines with great aging potential. Elegance, finesse and complexity are their common denominator.