Identity
| Producer | Clos Lentiscus |
| Vol | 0.75 |
| Grapes | Carignan |
| Color | red |
| Sweetness | dry |
Tasting
| Color Desc | Bright ruby red |
| Aroma | Intense and frank nose with aromas of fresh cherry, crisp raspberry, ripe pomegranate, black pepper, Mediterranean undergrowth, and subtle earthy notes |
| Palate | Agile and vibrant palate with lively acidity, firm but elegant tannins, direct and lively mid-palate with volume |
| Finish | Quite fresh finish with depth and elegance |
| Food Pairing | Pairs well with grilled meats, stews, roasted vegetables, and aged cheeses |
| Aging Potential | Good aging potential of 5-8 years |
| Serving Glassware | Large red wine glass |
Profile
Acidity (1-5)
HIGHER THAN AVERAGE
Body (1-5)
HIGHER THAN AVERAGE
Aroma (1-5)
HIGH
Astringency (1-5)
AVERAGE
Minerality (1-5)
AVERAGE
Enology
| ABV % | 13.5 |
| Aging Process | Fermented in a mixture of amphora (underground clay pot), barrel, and foudre (large wooden vat); aged 18-24 months resting on lees in the same vessels |
| Fermentation | Native yeast fermentation, maceration for approximately 15-25 days on skins in foudres and amphorae |
Terroir
| Soil | Clayey-calcareous soils |
| Vine Age | Vines planted in the 1930s |
| Harvest Type | Manual |
| Harvest Desc | Hand harvested with strict selection in the vineyard |
Interesting facts
| Produced by Manel & Núria Aviñó, using ancestral viticulture methods with biodynamic and organic practices; vineyards fertilized and grazed by sheep, plowed by horse Ringo |