Vilosell Red Wine – Celler Tomàs Cusiné
13,75€
- Celler Tomàs Cusiné (Les Garrigues-Lleida)
- A medium-bodied wine with gentle yet noticeable tannins
- Grape varieties: Ull de llebre, Syrah and Garnatxa
- From organic farming
- Aged in French oak barrels
- Within DO Costers del Segre
- Size: 750 ml bottle
- Alcohol: 14.5%
Vilosell from Tomàs Cusiné is an elegant, expressive red wine made in DO Costers del Segre. It stands out for its ripe fruit aromas, spicy notes and balanced palate, ideal with meat, cheeses and Mediterranean cuisine.
Soil: Varying amounts of gravel over earth and rock substrates typical of the Prades Mountains.
Altitude: 712 metres.
Viticulture: Organic and CCPAE-certified. Only estate-made organic fertilisers are used, with control of the origin of the organic matter and composting temperatures. Tillage between vines preserves the ground cover.
Harvest: By hand into boxes, with whole bunches chilled and rigorous grape-by-grape selection on a double sorting table.
Winemaking: Cold pre-maceration of the grapes. Fermentation and brief skin maceration in 10,000 L tanks, at 22–26°C.
Yeasts: Indigenous vineyard yeasts are identified and selected for inoculation during fermentation.
Ageing: 9 months in first- and second-year fine-grained French oak barrels. Aged on the lees for 3 months in underground concrete tanks.
Tasting notes: Smoky, with aromas of black fruit and chocolate and touches of white pepper. Plush and appealingly sweet, offering blackberry and mocha flavours. Long-lasting and full on the palate.
Pairings: Meat, stews and elaborate dishes, mushrooms, autumn cooking and cheeses.
Altitude: 712 metres.
Viticulture: Organic and CCPAE-certified. Only estate-made organic fertilisers are used, with control of the origin of the organic matter and composting temperatures. Tillage between vines preserves the ground cover.
Harvest: By hand into boxes, with whole bunches chilled and rigorous grape-by-grape selection on a double sorting table.
Winemaking: Cold pre-maceration of the grapes. Fermentation and brief skin maceration in 10,000 L tanks, at 22–26°C.
Yeasts: Indigenous vineyard yeasts are identified and selected for inoculation during fermentation.
Ageing: 9 months in first- and second-year fine-grained French oak barrels. Aged on the lees for 3 months in underground concrete tanks.
Tasting notes: Smoky, with aromas of black fruit and chocolate and touches of white pepper. Plush and appealingly sweet, offering blackberry and mocha flavours. Long-lasting and full on the palate.
Pairings: Meat, stews and elaborate dishes, mushrooms, autumn cooking and cheeses.