Mas Picosa

Tasting note:

Medium ruby with flucks of violet; exotic aromas of liquor liked cherry, spicy cake;  ripe and nicely concentrated; very Garnacha in caracter; a lot fruit; medium finish with ripe, sweet tannins and nicely fresh

Food pairing: 

Lamb, chicken, BBQ, Sausages, pizza, pasta; stews, casseroles, vegetable (mussaka, ratatouille), cheese

Grape varieties: 

40% Garnacha
40% Samsó (Cariñena)
10% Merlot
10% Tempranillo

temperature controlled fermentation (24-28ºC)
both varieties were vinified separately in stainless steel tanks
maceration: 8-10 days
malo-lactic fermentation in tank
cold stabilized, light filtration
soft fining before bottling

stainless Steel tank aged, „sur lie“ for 5 months in tank

Garnacha, Cariñena, Tempranillo vines (8-40 years old) from diferent parts of the valley
Merlot: 5-10 years
Soil in the lower vineyards is alluvial while the higher vineyards and all terraces and slopes are on poor, mineral, stony soil based with some granite and slate.
altitude: 150-450m
prunning: Garnacha, Cariñena, Tempranillo = traditional bush vines; Merlot on „wire“
organically grown vines; certified by CCRAE

manual
harvest lasts from early september until mid october
yield: 
- 1kg -1,5kg per vine
- 40-50hl per ha

14,5 % vol. Alcohol
5,4 g/l acidity (tartaric)
<3 g/l residual sugar

30.000 botellas (75cl.)

"Guía Peñín" de los vinos españoles 2013, Spain:

  • "Mas Picosa 2011" 90p Color cereza, borde violáceo. Aroma potente, fruta madura, espresión frutal. Boca potente, sabroso, fruta madura.

"Wein- plus" , Germany 2012: 

  • "Mas Picosa 2011"  BIO  84p

"Steven Tanzer, Josh Raynolds", International Wine Cellar, 19 Sept. 2012:

  • 2011 Celler de Capçanes, Mas Picosa de Flor en Flor, D.O. Montsant: (70% garnacha and 30% syrah, aged for six months in stainless steel):  Bright purple.  Assertive aromas of candied dark berries and spicecake, with a zesty mineral topnote.  Juicy, penetrating blackberry and bitter cherry flavors show very good depth and pick up a peppery element with air.  Finishes tangy and long, with resonating spiciness and a hint of candied flowers. 90points

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