BON MAS

GRAPE: Garnacha and Mazuela.

APPELLATION: Priorat DOCa.

VINIFICATION: Fermented & macerated in traditional concrete vats with autoctonous yeast to obtain a subtle evolution and improve the aromas of the fruit. Process under controlled temperature. Sulfur under 50 mg/L, healthy wine to enjoy the full bottle. Aged 5 months in French and American oak.

TASTING NOTES: Seductive ruby with purple reflections. Spiced cherry compote and red berry aromas are lifted by zesty mineral and cracked pepper notes, with notes of licorice and dark chocolate. Very fresh on the long finish, silky tannins which repeats the lively fruit and expressive mineral flavors.

FOOD PAIRING: Best paired with equally spectacular dishes as lamb chops, Iberic ham, duck, deer loin, beef and also delicious for Asian dishes and blue fish. Of course, do not forget chocolate desserts if you want to be impressed by the minerality of Bon Mas.

Tech Sheet:

PRODUCER:
Priorat D.O.C.a. is nowadays one of the most prestigious wine region all over the world. Unique. Sublime. The vines grow in poor, rocky soils, mainly silica slate, known by locals as “llicorella”, that gives Priorat its unique character. The llicorella confers the exclusive personality to the Priorat wines.

Priorat wines were originally made by “priors” or monks that were the owners of the lands until the first disentailment in Catalonia. After that, lands passed into private hands and vineyards started to be cultivated in Masias or Mases: ‘Bon Mas’ is expressed in Catalan, it means “Nice Chateau“.

The Vines of  ‘Bon Mas’ are planted in terraces at an altitude of 625 meters ASL. Average production per vine is often less than 2 kg and each bottle of  ‘Bon Mas’ offers a very descriptive taste or what a essential Priorat wine is and used to be: vibrant, with notes of crushed slate rocks, fruity and with subtle notes of oak.