Harvest date: Second half of September.
Winemaking techniques: 18 days' maceration for the garnacha (grenache) with gentle pumping over every day, keeping the temperature around 28 degrees and finishing at 25 degrees. 22 days' maceration for the cabernet sauvignon, alternating pumping over and délestage at a controlled temperature of around 28 degrees.
Ageing in barrels: 12 months.
Date of bottling: March 2002.
Tasting note: very attractive deep ruby colour. Fruity notes of cherry in eau de vie with smoky touches predominate in the nose. The mouth is long and complex but very lively, with soft, well-integrated tannins.
Located in Priorat’s central part and in the very Montsant Natural Reserve.
In the town of Morera de Montsant, not far away from Escaladei’s centre and its 12th C. Santa Maria Carthusian monastery.
Height above sea level: 420 m.
 80% of the typical shale hillsides (llicorella).
20% of hard limestone terrains.
 Hivern fred i sec que marca l’entrada d’una primavera suau amb abundants pluges, i que passa a un estiu sec i amb altes temperatures, el qual afavorirà una excel·lent maduració.
 Grenache, cabernet sauvignon and merlot grapes: by means of a long maceration. 19, 20 days with two temperature control stages; a first stage with a temperature of between 28 – 29 degrees, and a second stage with a temperature of approximately 24 degrees.
 Grenache wine: 75% of French oak barrels and 25% of American oak barrels for 14 months.
Cabernet Sauvignon: 50% of French oak barrels and 50% of American oak barrels for 12 months and depending on the quality of the vintage.
 Masia Duch wines receive two new awards in Canada.
Two new awards for
Masia Duch.
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