Viern Red Wine – Celler Vega Aixalà
16,00€
- Winery: Vega Aixalà (Vilanova de Prades – Conca de Barberà)
- Wine: Deep, mineral character with fresh acidity.
- Grape varieties: Garnatxa, Cabernet Sauvignon, Syrah and Carinyena.
- Viticulture: Organic and biodynamic mountain farming.
- Ageing: 12 months in French oak barrels.
- Within: DO Conca de Barberà.
- Size: 750 ml bottle.
- Alcohol: 14% (approximately, depending on the vintage).
Viern from Celler Vega Aixalà is a red wine with a strong personality, made from llicorella vineyards at almost 900 metres. It stands out for its aromas of black fruit, mineral and balsamic touches, and a structured, elegant palate, ideal with game, traditional stews and mature cheeses.
Soil: Soils of llicorella (grey slate), a poor soil that brings distinctive minerality and elegance.
Altitude: Mountain viticulture, with vineyards between 800 and 900 metres above sea level.
Viticulture: Organic and biodynamic. The winery works with complete respect for the environment, without herbicides or chemical pesticides.
Harvest: By hand in 15 kg boxes to keep the grapes intact. Harvesting usually takes place in October because of the altitude and late ripening.
Winemaking: Temperature-controlled fermentation in stainless steel tanks.
Yeasts: The winery uses indigenous yeasts from the vineyard and grapes to preserve the essence of the terroir.
Ageing: Around 12 months in French oak barrels, followed by a period of bottle ageing before release.
Tasting notes: A complex, deep wine, with notes of ripe black fruit, spices, mineral touches (slate) and a balsamic background. The palate is structured, with polished tannins and fresh acidity thanks to the altitude.
Pairings: Ideal with red meat, rich stews such as wild boar civet, roasts, mature cheeses and mushroom dishes.
Altitude: Mountain viticulture, with vineyards between 800 and 900 metres above sea level.
Viticulture: Organic and biodynamic. The winery works with complete respect for the environment, without herbicides or chemical pesticides.
Harvest: By hand in 15 kg boxes to keep the grapes intact. Harvesting usually takes place in October because of the altitude and late ripening.
Winemaking: Temperature-controlled fermentation in stainless steel tanks.
Yeasts: The winery uses indigenous yeasts from the vineyard and grapes to preserve the essence of the terroir.
Ageing: Around 12 months in French oak barrels, followed by a period of bottle ageing before release.
Tasting notes: A complex, deep wine, with notes of ripe black fruit, spices, mineral touches (slate) and a balsamic background. The palate is structured, with polished tannins and fresh acidity thanks to the altitude.
Pairings: Ideal with red meat, rich stews such as wild boar civet, roasts, mature cheeses and mushroom dishes.