Breca El Nacido, 2021
Nose: Ripe fruit, dried herbs, creamy oak, sweet spices. Palate: Ripe fruit, spices and ripe tannins.
Spain, Munébrega (surrounding area)
91pts. James Suckling
Garnacha de Aragón
Garnacha was first cultivated in this northeastern corner of Spain and spread across the Mediterranean by the medieval Kingdom of Aragón. As Spain's highest altitude region for the production of Garnacha, the temperature swings are radical - up to 60°F in the summer. This produces wines with deep color and character, as well as lively acidity.
Fermentation is started with a pied de cuve (PdC is an indigenous winery-made fermentation starter) and maceration lasts for no longer than eight days.
Yes; Following primary fermentation, spontaneous malolactic fermentation begins in stainless steel (70%) and 500L & 600L puncheons and demi-muids (30%) that date back to 2010.
Maturation Mode & Time:
Eight months in concrete (70%) and 500L & 600L puncheons and demi muids (30%)