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I wanted to produce a wine from the Priorat featuring its best expression of terroir, minerality and preserve its freshness which often is missing in this region.
For this, I have selected vineyards on steep terraces sheltered from the scorching sun yet sufficiently exposed to reach optimal maturity.
The extraction is moderate and the wine nurtured partially in oak to confer stability and complexity yet above all, it is the freshly gathered berries that I wish to express in this particular wine.
During harvest, a double manual selection takes place, first in the vineyard and then in the cases, just before destemming. The berries are collected in crates of 10kg capacity. Once at the cellar, grapes are cooled down to 6ºC to allow a cold maceration during several days. Fermentation takes place at 24ºC - 26ºC. Extraction method is applied by a combination of pumping over and punching-down.
The wine ages for 12 months in 500 liters used French oak barrels with a light to medium toast.
Humilitat was handcrafted to reflect the essence of Priorat. This specific vintage has appealing spicy aromas like clove and curry, aromatic herbs and red fruit. It has a very good structure and is aromatically complex with a hint of eucalyptus that provides to the wine an intense freshness. Intense and refreshing acidity with a firm but also fine and mature tannin structure gives this wine a very rewarding taste.
Humilitat 2012: 89 point Robert Parker