Roca Grisa Priorat DOCa - Marco Abella

Roca Grisa Priorat DOCa - Marco AbellaThe barrel-aged Roca Grisa Priorat from the wine-growing region of Catalonia reveals a dense purple red in the glass. Tilting the glass a little, a transition of color towards garnet red can be seen at the edges of this barrel-aged wine. If you give it some air by swirling, this red wine reveals a high viscosity, which shows up in church windows at the edge of the glass. To the nose, this Marco Abella red wine presents all sorts of morello cherries, plums, prunes and black cherries. As if that wasn't already impressive, the aging in small wooden barrels adds more aromas like forest floor and sun-warmed rock. This Spanish wine delights with its elegantly dry flavor. It was bottled with only 0.4 grams of residual sugar. This is a real quality wine, which clearly stands out from simpler qualities and so this Spaniard naturally enchants with the finest balance despite all dryness. Excellent taste does not necessarily need sugar. This velvety red wine is full-bodied and multi-layered on the palate. Due to its lively fruit acidity, the Roca Grisa Priorat is fantastically fresh and lively on the palate. In the finish, this mature red wine from the wine-growing region of Catalonia finally inspires with exceptional length. There are again hints of plum and morello cherry. Vinification of the Roca Grisa Priorat by Marco Abella This wine clearly focuses on one grape variety, and that is Cariñena. Only the best grapes were harvested for this exceptionally powerful single-varietal wine from Marco Abella. After the harvest, the grapes are immediately taken to the winery. Here they are selected and carefully crushed. Then fermentation takes place in amphorae and small wood at controlled temperatures. Vinification is followed by aging for several months in oak barrels. Once the wine is finished, the Roca Grisa Priorat is carefully harmonized. Food recommendation for the Roca Grisa Priorat by Marco Abella Enjoy this vegan red wine from Spain best tempered at 15 - 18°C as an accompanying wine to duck breast with sugar snap peas, boeuf bourguignon or stuffed peppers.