Gran Caus Negre (1999) Red

Deep in the nose, where berries give way to smoky, dark-roasted and graphite aromas. Towards the end, spicy and balsamic hints appear. Very smooth in the mouth, with very well-integrated tannins. The result is a structured and complex wine. Its fullness is balanced with good acidity. With retronasal olfaction ripe fruit in liquor emerges with hints of blood orange. The finish is very long, with touches of mineral. It leaves a pleasant memory of underbrush. It is a wine with a clear Mediterranean profile, warm and muscular, but very harmonic and pleasant.

50% Merlot from Vinya Negra (0.84 ha), planted in 1982, and Pals del Fusta (1.03 ha), from 1988.
30% Cabernet Franc from La Pujada (0.93 ha), planted in 1983 and La Creu (0.72 ha), from 1985.
20% Cabernet Sauvignon from La Corbata (0.96 ha), planted in 1982.

Manual harvesting. Destemming of the grapes and vatting in a stainless steel vat where they go through cold prefermentative maceration for 48 h at 12°C. Fermentation at 25°C with its own natural yeasts, with pump-overs and “pigeage” once per day, followed by a strong postfermentative extraction to favour the extraction of tannins. In total, contact with the grape skins lasted 33 days. Malolactic in the barrel, without seeding lactic bacteria. Each variety aged separately for 12 months in French oak barrels, with 30% new barrels and the rest up to 3 years old. Smooth filtration and bottling. The wine continues its ageing in the bottle for at least 4 years.