Sinols Antima 2004

Sinols was a lineage of Norman origin, of the tenth century. It defines the mountains of Roses that buttress the massif of Cap de Creus, where the vines that give this wine its character.

Tasting notes: a wine to be revered, that brings together all of the nuances of Empordà winemaking. An intense cherry red colour with maroon tones in the rim. A powerful aroma with abundant presence of undergrowth, truffles, jam, dried apricots, preserves and liquorice. On the palate it is very concentrated, full of flavour, with long persistence and tones of caramel and must syrup. Intense, flavourful and prolonged aftertaste.

Gastronomy: accompanies red meats, roasts, game and other substantial dishes, along with cured and semi-cured cheeses. It also invites us to discover the wide range of the Empordà’s winter cooking, its platillos and its wild mushroom dishes.

Production: the Carinyena and Garnatxa grapes from our oldest vines, the roots of the history of Empordanese wine, are hand-picked at the optimal moment of phenolic ripeness and carefully selected, and then destalked. 20% of the must is run off. Pre-maceration at low temperature for three days. Maceration-fermentation for 30 days at a temperature no higher than 28 ºC, with regular pumping-over and delestage. Malolactic fermentation in new french oak casks, with bâtonnage. The wine then rests in the casks for 12 months and finally is aged in the bottle.

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