 Harvest date: late September / early October.
Winemaking techniques: 3 weeks' fermentation for the cabernet and 2 weeks for the merlot and the garnacha, with the temperature kept between 28 and 31 degrees initially, and subsequently between 25 and 26 degrees.
Ageing in barrels: 14 mesos..
Date of bottling: June 2001.
Tasting note: intense colour indicating a broad, deep wine. In the nose, spiced notes are characterised by a fine balance between vanilla, the toastiness of the barrel and the fruitiness of the grape. In the mouth it begins softly and then develops with a character imparte by the barrel. The tannins present accompany a soft, pleasant finish.
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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