ABOUT THIS WINE
Looking for a wine that truly captures the essence of the Priorat region? Look no further than Perinet 2016. Made with a blend of traditional Priorat grapes and showcasing the unique terroir of the area, this wine is crafted with care and attention to detail. The grapes are hand-picked and sorted, then cold-soaked and fermented using the gas rumbling technique to achieve optimal flavor and tannin extraction. Aged in a combination of French and American oak barrels, the Perinet 2016 has a full body and rich tannins, with a complex flavor profile featuring ripe red fruit and baking spices. Unfined and unfiltered, this wine is ready to drink now but will also age well in your cellar. Don't miss out on the opportunity to try this exceptional Priorat wine - order now while supplies last.
Blend: 31% Garnatxa, 26% Carinyena, 20% Syrah, 18% Cabernet Sauvignon, & 5% Merlot
4.5 / 5 - "This is a Priorat with as a base the two most famous grapes from the DOQ; Garnatxa and Carinyena. Topped up with some Syrah, Cabernet Sauvignon and Merlot. Like we mentioned before it’s matured for 15 months in oak which result in a nose with loads of vanilla, prune and balsamic notes. There is tobacco, plum, leather and minerals, the taste from the llicorella soil shines through on the palate. Dark chocolate, blackberry, raisins, licorice, walnuts, mocha and bell pepper. Priorat as we know it, loads of minerals and a well-matured oak influence! Great wine with a very bold nose!" - Grape Dummies
Mas d’en Xes fruit ripeness comes in different stages, as long as the different plots reach different levels of fruit and ripe tannins. First sorting is done plot by plot. The grapes are being sorted by hand. All lots are cold-soaked for 1-2 days before beginning their fermentation in stainless steel tanks. A gas rumbling technique was performed twice a day with macerations that lasted more than 30 days for an optimum flavour and tannin extraction. The free run wine was racked and the skins and stems were gently pressed, being returned to their original maceration tanks, then racked into the barrel for ageing.