2407 – Red Wine Exibis La Baula

2407 – RED WINE EXIBIS LA BAULA – D.O. PLA DE BAGES

Characteristics: The Exibis philosophy is one of total respect for the land they cultivate, with a pioneering ecological and biodynamic viticulture in Bages. The winemaker Joan Soler knows very well how to extract the full potential of native varieties such as Mandó and Sumoll from this land. The link is the link in a chain and is often used as a metaphor to describe the evolutionary steps of a species, culture or tradition.

Elaborator: The Can Serra dels Exibis Viticultors winery, a farmhouse located in the district of Navàs, in one of the oldest farmhouses in the region, is a memory of our viticulture.

Designation of Origin: D.O. Berry Plan

Varieties: 50% Sumoll 50% Mandó

Vintage: If you want to know the vintage wue have at the moment to be able to serve it, ask by Whatsapp.

Fermentation: Mandó in ceramic amphora and sumoll in open barrel

Aging: 12 months in 3-year-old French oak barrels

Graduation: 13% Vol

Tasting notes:

• View: La Baula is an intense red wine, with good structure, which is surprising because neither variety has much body.
• Nose: The nose is herbaceous, fresh, red fruit, dried flower, spices and mineral.
• Mouth: In the mouth it is expressive and tasty, fluid and smooth, and maintains a marked acidity. The fruits and spices are present with persistence and leave a long and pleasant aftertaste. Excellent for its honeyed texture and fruity palate.

Pairing: In general tasty and intense dishes. Meats of all kinds, especially red meat and stewed or roasted meats. Intense and tasty meat or red wine sauces. Especially recommended with grilled food. Season the dishes with sweet spices, spices, Mediterranean herbs and, if they are a little evolved, with mushrooms. Pasta with powerful sauces like a beef Ragú. Meat rice, intense and tasty.

Consumption temperature: The optimal service temperature is 18ºC. The irresistible personality of this red wine from Pla de Bages will be better appreciated if we decant it 1 hour before serving it.