Grape variety: Garnacha
The terroirs, very rich in lime, sit on very peculiar sized limestone rocks that drain rainwater very easily.
In the deep subsoil (minimum 3 metres below the surface) there are subterranean water currents adding the perfect level of humidity decisive for a slow ripening of the grapes and to withstand the usual high temperatures.
A small destemmer strips the grapes from selected bunches and are left, whole and uncrushed, in cold maceration for four days - to obtain fruit freshness and colour - in tanks previously sown with selected commercial yeasts. The alcoholic fermentation under controlled temperature starts on day 5. Later on, the winemaker devats, micro-oxigenates and once decanted, the wine is transferred into used barrels to begin the malolactic fermentation.
To reserve the full taste of the fruit 2018 Gorys Garnacha was aged in second-use American and French oak barrels for 12 months and then transferred into stainless steel tanks for stabilization.
Bottled in March 2020.
Garnachas of the World Competition 2020 Gold
Alcohol by volume: 14,0%