Cabrida Calissa

100% Garnacha from Limestone soils.

Deep dark and intense ruby color. Nose carries peppery notes with some dried herbs. Entrance on the palate is unctuous and full of red fruits and moves to a beautiful balance with an arrange of floral and herbal notes. Medium to full body with fresh acidity that keeps this wine vibrant and very alive, and ready to hold a good aging in bottle. Finish is long and showing a very well integrated tannic structure. The oak is elegantly showing its notes through cooked berries, tabaco and leathery notes.

Lamb or pork chop plates will go nicely with this elegant and vibrant red, although it would withstand a wide arrange of plates, such as roasted vegetables, fried rice and your classic table of cheese and charcuterie.

Decanter World Wine Awards 2023:

  • Cabrida Calissa 2020: 90 pts. “Herbal and ripe red berry aromas. The palate has a low concentration of soft silky tannins and persistent notes of plum tart, rosemary and cinnamon”

Catavinum 2023:

  • Cabrida Calissa 2020: 95/100 pts.

James Suckling 2023:

  • Cabrida Calissa 2020: 92 pts. “Raspberries, cherries, peppermint and sweet spices. Medium to full body with fine tannins. Round and creamy with a rich core of berries at the center, and a velvety texture to the flavorful and delicious finish. Vegan. Drink or hold.”

Berliner Wine Trophy Winter Edition 2023:

  • Cabrida Calissa 2020: Gold Medal

Gilbert & Gaillard International Challenge 2022:

  • Cabrida Calissa 2020: 93pts. DOUBLE GOLD MEDAL

Berliner Wein Trophy 2022 Summer Edition:

  • Cabrida Calissa 2020: GOLD

Gilbert & Gaillard International Challenge 2021:

  • Cabrida Calissa 2018: 93pts. DOUBLE GOLD MEDAL

Selection Das Genussmagazin 2021:

  • Cabrida Calissa 2018: 4 stars (****)

Blind tasted Andreas Larsson 2020

  • Cabrida Calissa 2017: 94pts
    Medium deep ruby red colour. Fine perfume offering rose petal with raspberry, plum, pain d’épices and dried herbs. The palate balances a high ripeness and concentration with a fresh acidity and plenty of really fine grainy tannin, elegant red fruit flavours with a long and finely spicy finish.


Fermentation at controlled temperature (24-28ºC).
Maceration for 30 days. Alcoholic and malolactic fermentation in stainless steel tanks and completion in French oak barrels.

Gentle filtering before bottling (if necessary).


12 months in new French oak barrels (300L), light and medium toasted
Posterior ageing in stainless steel tanks for 2 months just before bottling


70 to 100 years old Vines
Soils: limestone soils


Handpicked, end of September


15 % vol. Alcohol
5,0 g/l acid (tartaric)
0,5 g/l residual sugar


Approximately 3.000 bottles (75cl.)


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