Fourteenth project (P-14)! Almost 14 years ago, we discovered a hectare of an almost extinct Samsó at Joan Gros’ Vinya Mas. A century old and now ecological, it still allows us to enjoy being able to produce a few bottles of a pure and elegant wine, almost sublime, like an elixir which keeps surprising us every year. We have worked on fourteenth different but always full-of-emotion projects, where Josep Maria Vendrell and Gran Anyada (Marià Bigordà, father and son) have put all of their wisdom to extract the best from a vineyard which is living a second youth.
Marià Bigordà, father
Marià Bigordà, son
100% ecological Samsó
103-year-old goblet-pruned vines in limestone-rich clay soil of excellent depth. The production in 2022 was around 350g. of grapes per vine, which allowed for 700kg and 580 numbered bottles.
Fermentation lasted for one and a half months, at a controlled temperature of 24-25ºC, and malolactic fermentation finally carried out in the barrel itself.
We didn’t think it was appropriate to store it in a barrel, in order to preserve the full potential of this variety, just as this special micro elaboration deserves. The outcome has been an explosion of red fruit, ripe and confitted, with good colour intensity and an acidity which guarantees the wine’s longevity to be more than 12 years.
HOW TO SERVE IT
Serve from 16,5-17ºC.
Decant the wine an hour before serving it. Turn the bottle upside down and let the wine splash out of the bottle into the centre of the decanter, then spin it counter-clockwise a couple of times and let it sit.
- Wines are always stored horizontally in a cool place where temperatures don’t go above 18ºC.
- The colour, its intensity and hue, can define the features and characteristics of the wine.
- It is important to open the bottles or decant them before consumption depending on the type of wine.
- The Montsant DO forms a “ring” and inside it we can find the Priorat QDO.
IT PAIRS WELL WITH...
Premium cold meats