Accompaniment to grilled vegetables, stew with pork or lamb, baked chicken, dishes with beans and rice.
Deep aroma with notes of sour red berries, oak and licorice. The palate, powerful acidity and pronounced tannins balance each other. The aftertaste is a shade of chocolate and light salinity.
History of wine
The name of the wine translates as "grasshopper", and it emphasizes that the winery is not only about the vines but about the entire ecosystem around them. The grapes are harvested by hand, fermentation takes place in open vats, after which the wine is aged on the lees in steel vats for about 5 months. Two vintages in the title mean that the wine of a fresh harvest year was mixed with part of the wine of the previous vintage which was aged for a year in used-before 300 liter French oak barrels. After assemblage, the blend is given a rest for a couple of months and then bottled.
In 2011, Amós Bañeres decided that he no longer wanted to be a pharmacist, so moved to Penedès where he inherited a 5.5-hectare vineyard with Macabeo, Parellada, Xarel-lo, Garnacha and Tempranillo. Most of the vines planted in 1989-1990. Gradually, he began to study winemaking and today produces wine trying to interfere minimally with the process. Fermentation is carried out without the addition of cultured yeast, the fermentation temperature is not controlled, sulfur is not added, as for fermentation tanks concrete vats, steel and old oak barrels, and even amphoras are used. Alex Ruiz Masachs from the famous wine making family Masachs helps him with vinification.