Prados Colección Garnacha
Prados Colección Garnacha is really a prodigy, given the great difficulty to arm Garnacha wines with structure and roundness. This is a quite hedonistic Garnacha: succulent and greatly balanced which betrays a very meticulous artisanal elaboration in open vats and. A very difficult-to-find style of Garnacha.
You will enjoy… its surprising minerality
Out of curiosity… it has an unusual low PH for being a 100% Garnacha red. You’ll feel it on the palate thanks to its very diluted tannins.
Did you know that…? The Aibar’s vineyards of Garnacha grape are under the direct influence of Moncayo Mountain which keeps the pests away and hence why vines can be bio controlled.
Bodega Pagos del Moncayo
• La Corona in Magallón (low-altitude zone of Campo de Borja).
• Oldest Aibar’s family vineyard.
• Avg. 350-450 metres high.
• BIO cultivation and controlled low yielding (6,000 kg/Ha). 50% of the grape bunches are discarded to ensure maximum quality of the remaining grapes.
Pagos del Moncayo was the only winery in reconnecting with the roots, not only when it comes to winemaking issues but also in terms of heritage.
The Aibars raised their small winery at the doors of the celebrated “Monasterio de Veruela” – cradle of wine in Campo de Borja region and birth place of the first Garnacha wine back in the XIII Century A.C.
They recovered the centennial winemaking techniques of open vats and foot-pressing of the grapes. This, together with a meticulous control of the vine’s yield, result in the maximum quality of its sustainable varietal reds of Prados.
Gonzalo Marchant (Chile)
Dark ruby color. It is the true expression of Mediterranean Garnacha, delivering exuberant jamminess characteristic of the variety while preserving the freshness consequence of the Moncayo’s influence in the nature of the vineyard. It is precisely, this closeness to the mountain what makes outstand hues of garrigue (scrublands) such as rosemary and thyme that invite to keep on drinking. Its ageing time in oak, adds spice notes of vanilla and coffee that together with its great balance and round tannins, create a great complex wine.
• Manual harvest and use of small boxes of less than 19 kg.
• Maceration and alcoholic fermentation at low temperature in open vats holding up to 3 tons, during 1 week.
• Traditional and pampered grape crush by feet in open vats to get the best character of the free run juice and minimize damage of skins and pips.
• Malolactic fermentation in oak.
French and American oak
As accompaniment to red meats with red fruit sauces, stews and pastas with tomato based sauces.
Gold Medal, Grenache du monde 2017, vintage 2015.
94 Points, Guía Proensa 2017, vintage 2013.
93 Points, R. Parker – The Wine Advocate, Issue #175, February 2008, vintage 2006.
92 Points, Guía Gourmets 2018, vintage 2015.
“Suggestive, sturdy and fresh. Direct aroma of well ripped red fruit, spicy tones of blue flowers and iron ore. Very good mouth-filling.”
Andrés Proensa, Planeta Vino (Spain)