2812 – RED WINE MAS BELL 2021 D.O.Q. PRIORAT
Characteristics: Masroig’s prestigious winemaker Joan Asens, focused on DO Montsant for years, has returned to produce wine in DO Qualificada Priorat working in tandem with Bellmunt del Priorat winegrower Joan Miquel Sedó. Both met working for the Gratallops winery in La Rioja Álvaro Palacios. They have just released the first wine. Until now, the grapes of its Grenaches and Carignan were sold to prestigious producers. For Joan Asens the Priorat is his start in the world of wine, “the first place where I was able to express my intuitions while reflecting on how to create here using the great wines of the world as a reference”.
Elaboration: This exciting new project born with very modest resources has been named Mas Bell (masia bella in Catalan, but above all the first three letters of the two names of the municipalities of Masroig and Bellmunt del Priorat). It is a friendly red produced in the Clos Berenguer del Molar rental cellar with the Garnacha (92.5% of the blend) and Carignan varieties. They work with grapes grown on two 3-hectare estates of Joan Miquel Sedó located between 150 and 400 meters above sea level, in the area known as the Aubagues de Bellmunt del Priorat. His vines, planted at the end of the 90s of the last century, only produce 2,400 kilos of berries per hectare.
Winery: Clos Berenguer del Molar
Varieties: Grenache (92.5%) and Carignan (7.5%)
Graduation: 14.5% Vol.
Capacity: 75 Cl.
· View: Ruby colour and medium layer.
· Nose: Expresses youth through fragrant notes of fresh red fruit (strawberries and cherries) slightly caramelized on a background of rose petals. Muscle, extraction and volume are sacrificed to bet on elegance.
· Mouth: In the mouth it is silky and velvety, easy to drink and leaving a refreshing feeling at the end
Pairings: It can be enjoyed with a plate of wild rabbit with rovellons. The wine grower prefers to harmonize it with his mother’s cannelloni. It is also ideal with the veal stewed with peas or with the lobster, veal and bay sauce dish from the Quatre Molins restaurant in Cornudella de Montsant. It even pairs excellently with fatty fish such as redfish.
Service: It is recommended to serve it at a temperature of 18 ºC.