El Tossal de la Salut

• Type: Red Unfortified still wines
• Capacity: 0, 75 L.
• Alcohol content: 13, 0º

• Winery: Abadia De Poblet
• Country: Spain
• D.O: D.O. Conca de Barberà
• Varieties: Garnatxa Negra
• Allergens: Contains sulfites

Colour

Clean, clear and bright. Cherry color with slightly garnet reflections. It has a medium-low layer intensity. Very nice to look at.

AROMA:

First contact in the glass where the aromas of the red fruit take center stage and where they are strongly expressed (currants, raspberries, wild strawberries), in the minutes, the complexity takes over, where the balsamic notes of incense and spices they will come into perfect unanimity.

TASTE:

Mouth where the weight of the fruit is again the protagonist. Elegant, and with marked and fresh personality tannins. A Grenache that will not leave you indifferent, with a long finish, certainly warm and persistent.

Wine with good gastronomic versatility, for meats and certain fish dishes (slightly fatty), with a good pairing we could accompany it with: Spinach cake, rabbit rice, cod with zucchini, soaked partridge, chicken with ratatouille and duck with red wine.

El Tossal de la Salut: the first single Grenache varietal from the D.O. Conca de Barberà. From its own vineyards cultivated at altitude, this new artisan wine from Poblet Abbey faithfully expresses the uniqueness and value of the origin ....

With a very limited production of around 1,000 bottles, this red wine exemplifies the artisanal method of the Abadía de Poblet winery. A method that recovers the processes used by the monks of the Order of the Cistercian from Burgundy for centuries and with which the maximum varietal and terroir expressiveness is sought; and that is part of the philosophy of elaboration of each and every one of the wines.

The grapes from El Tossal de la Salut were harvested on October 18, 2015, crushed and covered in a cement tank where fermentation took place with 100% of the rasp as it is a place where it can mature at the same rate as the skin and the nuggets. Fermented with natural or native yeasts, this wine was in contact with the skins for 23 days, alternating "pissage" and traced according to daily tasting.

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