Miquel Jane Masia Cal Costas

Varieties 50% Syrah, 50% Cabernet Sauvignon Alcohol +/- 14.00% Aging 12 months in French and Americanoak barrels, with a minimum of 6 months of barrel aging. It is the wine with morecomplexity of the winery and also the most elegant, from our vineyards ofCabernet Sauvignon and Syrah from our estate of Cal Costas, next to the winery,of an age of about 10 years and 25 years respectively. Strains that try to work in a waythat produces the minimum possible. Placed in a plain touched by the wind, andwith a rather poor soil, makes the black grapes are small and with a highconcentration of polyphenols. This linked with the height of the farm, make usobtain a strong red wine, uncommon in the Penedès. Harvested by machine at dawn,arrives fresh early in the morning, although dark in the cellar. Skidding anddirect deposit to the self-emptying tank. Pre-fermentative maceration of 1day and quite cold, with remounts to extract the maximum of fruit aromas.Maceration - fermentation of about 12-15 days according to the vintage, toextract all the qualities of the skin. Bleeding and minimum pressing ofthe skins, according to tasting. Stainless rest where will do the malolacticfermentation. Once the malolactic is finished, we put it in French oak andAmerican oak barrels, in equal parts, of 225 from 1º-2º-3º year, where it willbe between 9 and 12 months, according to tasting and vintage. Subsequent agingin the bottle for at least 6 months. Tasting note In view: red wine with a mediumlayer, with shades of ripe cherry, denoting a wine with a good life in thebottle On the nose: Light touch of woodand vanilla due to the long aging in barrels, made up with the aromas of veryripe red fruit, with some shades of understory, balsamic and very fresh herbs. On the palate: its roundedtannins and the excellent combination of fruit and barrel wood stand out. Pairing: With grilled lamb ribs,with xató, all kinds of sausages, cured sheep cheeses, picadillo de la Cerdanyaor game meat.