Anais Red DOP Penedès
Vineyard: Can Prats.
Year planted 1974. Growing system: traditional (bush-vine). Soil: slate soil, poor in organic material.
Vineyard: El Caballut.
Year planted 2004. Growing system: Cordon de Royat. Soil: clayey-chalky.
Warm climate under the influence of the prelittoral Mediterranean mountain range: cold winters and hot summers (important contrast between low and high temperatures). Rainfall average between 500- 600 l/m2.
Destemming. Cold macerated and fermented with the skins for 16 days
at 23oC. Malolactic fermentation.
Destemming. Cold macerated and fermented with the skins for 14 days at 24oC. Malolactic fermentation.
4 months ageing in second wine French oak barrels (300 litres).
Complex with hints of dark berry fruits (blackcurrant), violet, plum jam, coconut and truffle. Meaty structure with soft tannins and fruity, juicy and fresh with a long finish with the nuances of the coconut and the truffle. It is a serious wine and at the same time creative and modern.
Sautéed or grilled of mushrooms.
Fried or baked eggs. Risotto and creamy rice dishes.
Meat cannelloni with white/béchamel sauce. Meat-based pizzas. Gelatinous meats: ox tail, “callos (tripe)” with chickpeas.
Game such as hare and red meats such as tenderloin steak, barbecued and grilled sausages, pork steaks or lamb chops.
Semi-cured cheeses, blue and goat’s milk matured cheeses.
2013 – DO Penedès Quality Wines Competition (E): Bronze
2011 – The Best Spanish Wines for Asia (HK): Bronze