Product Description
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Alfredo Arribas a multidisciplinary architect, has developed most of his renowned international career in multiple world locations. Recently, more of his works have taken place in his birth town, Barcelona.
In 2001, Alfredo started his adventure in the wine world, after acquiring the estate Clos del Portal, in Priorat, where he centres his activity. In parallel, he develops a recovery task of a bunch of old vines – Trossos – in the neighbour Montsant appellation.
Perfectionist and empirical at the same time, Alfredo associates elaboration to creativity. Bringing forth vinifications with substantial notes and accents, he proposes sensible Priorats.
The respect and curiosity for different origins and terroirs creates in his work the proliferation of references, itineraries through the territory, with the explicit duality between search/discovery… in the spectrum of his wines.
Today, Clos del Portal embraces more than 50 hectares, a microclimate in which more or less half are vineyards and the rest are olive and almond tree crops, surrounded by Mediterranean forest. It represents an example of biodiversity, after a continuous ecologic viticulture exercise moving towards biodynamics. Austerity, dry climate and extreme conditions.
Each year Gotes del Priorat advances a bit more in favour of naturalness, playing with the limits of balance, without giving up any of the Priorat identities. Selection of the grapes with greater subtlety and freshness from high altitude and ventilated from the Clos del Portal estate, in the ‘vila’ of Lloar.
Harvested in the second fortnight of September and 1st week of October. Fermented is in part with the stems, in stainless steel tanks for 20 days, with light pigeage followed by aging in foudres and in French oak barrels for 12 months.
Intense red cherry and raspberry, dark chocolate, liquorice and balsamic notes. A lovely expression of Priorat. On the palate it’s delicate, mineral, lovely and fresh with a touch of mint and herbal notes. This wine will be elevated even more with food.
Wild boar ragout and fresh pasta.
5 – 8 years with careful cellaring.
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Weight | 1 kg |
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