Very dark, with blueish-violet shades and high viscosity; An enormous flavour concentration, based on very ripe seductive dark fruits like roasted aromas of plums, cassis, and dark cherries combined with currant, toasty, coffee, mokka aromas. It shows a perfect harmony of alcohol and lively acidity full-bodied, ripe and rich tannins and a lovely, sweet mouthfeel. The secret of this wine is its perfect sugar balance.
It never feels sticky sweet or tiring!
The relatively low sugar level (compared to other Sweet Reds like Banyuls or Port) allows this wine to pair with main courses like roasted beef, game, roasted duck, stews, steak, oxtail, or smoked fois gras. Also pairs well with any kind of bitter flavours like coffee, nuts, bitter chocolate, smoky, toasty aromas…and fresh and mature cheeses…and simply by itself…or as a good Port with a cigar.
Premios Mezquita 2023:
La Guía de vins de Catalunya 2023:
Premis Vinari 2020
La Guía de vins de Catalunya 2017:
La Guía de vins de Catalunya 2016:
Guía Peñín de los vinos de España 2016:
La Guia de vins de Catalunya 2015:
“LA GUIA de vins de Catalunya”, 2014:
“Guía Peñín de los vinos de España“, 2014, Spain:
“Restaurant Wine” newsletter, by Ronn Wiegand, USA 2013:
“Peñin Guide, Top wines from Spain”, Spain, 2013/2014:
“Guía Peñín” de los vinos de españa 2013, Spain:
“The Wine Advocate”, Robert Parker, USA:
“Flüssiges Gold von Paula Bosch”, Genuss, Set 2012: Germany: Pansal del Calàs… a new star in the Spain sweet wine’s history… Celler de Capçanes, nowadays the best cooperative in Spain…
Wine Magazine“Perswijn”, Netherlands:
Wine-guide “Mondo-Weine der Welt”, Germany:
Wine Guide “Guia Jose Penin”, Spain:
On the 7th day of fermentation (at a moment the fermented must contains around 12% Alc.) fermentation is stopped with the addition of high percentage (96%) rectified grape alcohol retaining a natural sweetness of 70-80 g/l, and fortified up to the 16,5%Alc. Both varieties are vinified together in stainless steel tanks
Maceration: 30 days. Not cold stabilized, light filtration. No fining
Minimum of 15 months in new French oak barrels (228l) light and medium toasted. Subsequent aging in stainless steel vats for 3 months before bottling.
Small plots of old Grenache (60-85 years old) and Carignan bush vines (40-85 years old)
Terroir: clay, granite; very mineral; two plots of slate
Slopes and terraces. Altitude: 500m
Late harvest: mid/end of October
By hand in 20kg boxes, and later hand sorted
Yield: 250 to 1000g per vine
20hl/ha (Grenache); 25hl/ha (Cariñena)
Tartaric acid: 4 g/l
Approximately 6000 bottles (50cl.)