MARTINET BRU 2016
Martinet Bru is mainly sourced from a single vineyard, known as Mas Torrent. This vineyard is located within the “Vi de Vila” (village wines) zone of Masos de Falset. It adjoins the D.O. Montsant (wine appellation) and has a similar climate to Montsant, although the differentiating factor is the soil, which is Llicorella (slate-based). The soil is stony but the vineyard is cool in terms of climate. It faces the cooling sea breeze (known as the “Garbinada”) and the quality of the soil means this wine is more drinkable and easier to understand than most Priorat wines, affording it hint of liquorice, blackberries... rosemary... and sweet tannins.
Apellation: D.O.Q. Priorat
Varieties: 35% Grenache / 25% Syrah / 16% Carignan / 14% Merlot / 10% Cabernet S.
Bottles: 44.007 (75cl.), 900 Magnums, 100 Double Magnums. and 50 Jeroboams.
Vintage 2016 Characteristics:
2016 vintage was one of the hottest and most dry in recent years. After a pretty dry Winter, spring accumulated half of the total yearly amount of rain. But summer was extremely dry and hot, including September, which has very high temperatures register. Grapes maintained small and ripen slowly due to the extreme high temperatures. Production was short but with an excellent quality and Wine has a great vitality and potential.
Some words of winemaking and ageing...
Once grapes were at their best time of ripeness, they were selected and harvest. Afterwards, in a table of selection, they were selected again, destemmed.and drove to concrete tanks where we added a starter, made one week before. It was made an open remontage (oxygenation) once or twice a day, depending on the varietal and the state of ripeness of the tank. In Martinet Bru we look for fruit and freshness, so it is why macerations take place during 15 and 18 days, until we press before the alcoholic fermentation is finished. Wine finish its fermentation without skins in Wood tanks of 4000L. Wine is aged in the same wood tanks and in 300L. barrels of 2, 3 or 4 years for 15 months. It was bottled on January 2017