ntense, dense, very deep, dark-cherry red with a dark garnet-red rim. The nose reveals notes of liquorice, quince, dairy and dark fruit. Very lively tannins in the mouth, with refreshing resinous hints, possibly from the proximity of the pine forest. The oak is noticeable but fits in very nicely
A 100% Tinto Fino wine that strives to achieve the ultimate expression of fruit typical of the variety. A wine created to offer great varietal intensity. Very lush in the mouth, fresh, highly expressive and fruity. Legaris Roble is accompanied by light notes of vanilla and coconut thanks to its brief ageing in 100% American oak that also gives the wine its structure.
The 2014 harvest was carried out from September 27th to October 20th. The grapes were gently destemmed and poured into tanks where they underwent alcoholic fermentation at 22-24ºC to preserve the varietal aromas. Alcoholic fermentation and subsequent maceration lasted 10-12 days all in all. The wine then underwent malolactic fermentation in stainless steel tanks. Once completed, the wine was poured into barrels of American oak where it remained for 3 months before bottling.
San Millán seeks fruit and freshness in its wines, essential in a Verdejo from Rueda. Traditional vinification with destemming and crushing, followed by pellicular maceration lasting approximately 4 hours. Fermented at 14 °C. We seek to hold the utmost respect for Verdejo varietal aromas.
San Millán is made from destemmed and crushed grapes left to macerate for 12 days at lower than usual temperatures in order to reveal the subtleness and elegance of this young wine, and bring out the fruitiness and freshness of the Tempranillo. It is then aged in barrels of American oak for 4 months to give this wine roundness and sweet aromas of vanilla and its balanced mouthfeel.
Masdeu is a wine from a single vineyard, one of the oldest vineyards of Scala Dei that the Carthusian monks were already working. In its elaboration, the way of working and the ancestral winemaking techniques that had disappeared in Priorat have been recovered, such as fermentation and refining in cement presses and tanks. It is one of the wines with which we intend to show the different faces of the Garnacha in Scala Dei, depending on its height, soil and processing.