Garnatxa

When winemaker Ricard Rofes joined Scala Dei he set about tasting as many back vintages as he could to understand the history of the wine style. Upon tasting a complete vertical set from 1974 to the present day he found that those produced before the arrival of modern technology were more balanced, had aged more gracefully and were generally just better wines. In order to replicate this he did away with all the technology in the winery, bringing back concrete vats and removing the shiny stainless steel. To this day he insists that the only tech he uses is temperature control when absolutely necessary! True minimal intervention and absolute respect to the heritage of these magnificent wines! The Scala Dei Garnatxa is made in small open 7,000 kg tanks, grouping grapes of similar ripeness. . This is carried out with the natural yeasts to give the wine more typicity. Once fermentation has been completed the grapes are tasted to decide when they will be pressed. The time the skins are left in contact with the must-wine varies from 12 to 16 days, depending on the vineyard that the grapes came from. Once the wine is ready it is left 6-8 months in stainless steel vats before bottling. This wine can be served at a slightly lower temperature than that usually recommended for Priorat red wines.