Lafou Celler
Lafou Celler El Sender Terra Alta 2020
| Denomination | Terra Alta DO |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Catalonia (Spain) |
| Grape varieties | Grenache, Syrah |
| Aging | 6 months in large French (80%) and Central European (20%) barrels from 1st to 4th passage. |
Awards
-
2020
92/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2020
90/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
The landscape, the vineyard terraces and the gorges make this an ideal place for this variety to express its true greatness.
It was Ramon Roqueta Segalés – who comes from a family with a long wine-making tradition that dates back to the 12th century – who undertook this personal project at LAFOU.
While studying oenology in France, Ramon was seduced by the Garnacha variety, by its expression and its elegance. It was then that he began to consider the idea of ??developing a project based on this variety, and he began by looking for the territory where this variety best expresses itself. Read more
| Name | Lafou Celler El Sender Terra Alta 2020 |
|---|---|
| Type | Red green still |
| Denomination | Terra Alta DO |
| Vintage | 2020 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | Grenache, Syrah |
| Country | Spain |
| Region | Catalonia |
| Vendor | Lafou Celler |
| Origin | Batea, Terra Alta, Catalunya |
| Climate | Altitude: 450 m. a.s.l. Exposure: Southwest. |
| Soil composition | Limestone |
| Cultivation system | Espalier |
| Yield per hectare | 60 q. |
| Harvest | Manual, first half of October. |
| Wine making | After harvesting, the grapes are cooled to 5 °C and then destemmed and transported to 100 50 hl steel tanks. Fermentation takes place at 24-26 °C with 3 daily pumpings over. This is followed by 6 0 days of maceration. |
| Aging | 6 months in large French (80%) and Central European (20%) barrels from 1st to 4th passage. |
| Total acidity | 4.8 gr/L |
| PH | 3.1 |
| Allergens | Contains sulphites |
