Masia Serra, Aroa, 2013

Masia Serra, Aroa, 2013

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    Grenache 100%

High colour intensity with violet tones. Its softness and elegance appear in the nose, contributed by the balsamic notes of Garnacha Tinta.

In On the palate there is intensity and persistence, an elegant, deep and structured wine, with a great capacity of aging.

Aroa is produced from 100% Grenache from over 50 year old vines, harvested and selected by hand at the optimum moment of maturity. For vinification, at a controlled temperature of 20 to 22 degrees, the classic techniques (prolonged maceration, “racking and return”, pumping over) are employed to produce the perfect combination of polyphenols and polysaccharides, that in addition to the aromas are the elements that give the wine its complex structure.

Aged for 12 months in barrels of lightly toasted French Allier

A lesser known detail...

Masia Serra pay with wine name tribute to their daughter, Aroa. Like our daughter, who is a lovely girl, the wine is elegant and has character” - Jaume Serra and Silvia Vila, owners Masia Serra

About Masia Serra

This winery, Masia Serra, owned by two of the most outstanding wine experts in L’Empordà, Jaume Serra and his father, Simón Serra, was created with the idea of producing maximum quality wines within the DO. Needless to say, the family has a long wine- producing tradition stretching back at least for four generations. It was Jaume’s grandfather who, in 1961, bought the present estate in Cantallops and planted vines, although he had already been a winemaker prior to that.

The seminal date in the creation of the current philosophy at Masia Serra is 1984, when the estate was transformed by the planting of new varieties such as Cabernet Sauvignon and Merlot, in addition to Garnacha Tinta. On a total of 10 hectares they cultivated these three varieties as well as red and white Garnacha.

When Jaume finished his oenology studies, the vineyards had reached an optimum point, and starting in 1996 the winery began producing the first instalment in its highly exclusive range of wines. Ino, a red Garnacha from L’Empordà, the Empordà wine most valued by international reviewers, stands out. For its coupage they use wine aged in a barrel from 1860.

El Recés is an essential part of Masia Serra’s offer to visitors. It is a space where guests can enjoy a wine tasting, which may be accompanies by breakfast or lunch. Also available are gastronomic workshops, tasting courses, themed lunches, catering, business meetings and other activities. And, of course, it all can be topped off by a tour of the vineyards and the cellar.

Grape variety

Grenache or Garnacha is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain, where the grape most likely originated. It is also grown in the Italian isle of Sardinia, the south of France, Australia, and California's Monterey AVA and San Joaquin Valley.

It is generally spicy, berry-flavoured and soft on the palate and produces wine with a relatively high alcohol content, but it needs careful control of yields for best results. Characteristic flavour profiles on Grenache include red fruit flavours (raspberry and strawberry) with a subtle, white pepper spice note. Grenache wines are highly prone to oxidation, with even young examples having the potential to show browning (or "bricking") coloration that can be noticed around the rim when evaluating the wine at an angle in the glass. As Grenache ages the wines tend to take on more leather and tar flavours. Wines made from Grenache tend to lack acid, tannin and colour, and it is often blended with other varieties such as Syrah, Carignan, Tempranillo, and Cinsaut.

In Spain, there are mono-varietal wines made of Garnacha tinta (red Grenache), notably in the southern Aragon wine regions of Calatayud, Carinena and Campo de Borja, but it is also used in blends, as in some Rioja wines with tempranillo. Grenache is the dominant variety in most Southern Rhône wines, especially in Châteauneuf-du-Pape, where it is typically over 80% of the blend. In Australia it is typically blended in "GSM" blends with Syrah (commonly known as Shiraz in that country) and Mourvèdre with old vine examples in McLaren Vale. In Italy, the Sardinian D.O.C. wine Cannonau di Sardegna is by law 90% local Grenache (Cannonau). Grenache is also used to make rosé wines in France and Spain, notably those of the Tavel district in the Côtes du Rhône and those of the Navarra region. And the high sugar levels of Grenache have led to extensive use in fortified wines, including the red vins doux naturels of Roussillon such as Banyuls, and as the basis of most Australian fortified wine.

Grenache is often used as a blending component, adding body and sweet fruitiness to a wine. The grape can be troublesome for the winemaker due to tendency to oxidize easily and lose colour. To compensate for the grape's naturally low tannins and phenolic compounds, some producers will use excessively harsh pressing and hot fermentation with stems to extract the maximal amount of colour and phenols from the skins. This can backfire to produce green, herbaceous flavours and coarse, astringent wine lacking the grape's characteristic vibrant fruitiness. To maintain those character traits, Grenache responds best to a long, slow fermentation at cooler temperatures followed by a maceration period. To curb against oxidation, the wine should be racked as little as possible. The use of new oak barrels can help with retaining colour and preventing oxidation but too much oak influence can cover up the fruitiness of Grenache.

The high levels of sugars and lack of harsh tannins, makes Grenache well adapted to the production of fortified wines, such as the vin doux naturels (VDN) of the Roussillon region and the "port-style" wines of Australia. In these wines, the must ferments for three days before grape spirit is added to the must to halt the fermentation and the conversion of sugar into alcohol. The high alcoholic proof grape spirit brings the finished wine up to 15–16% alcohol. These wines can be made in a rancio style by being left outside in glass demi-johns (or carboys) or wooden barrels where the wine bakes in the sun for several years until it develops a maderized character and flavours of sour raisins, nuts and cheese. These fortified VDNs and port-style wines have longevity and can be drinkable well into their third decade.

Alternative Names: Alicante, Cannonau, Garnacha, Garnacha Tinta, Garnatxa, Granaccia, Grenache Noir, Lladoner, Tinto Aragones, Tocai Rosso

About Emporda

Emporda is a DO (Denominación de Origen) wine region in Catalonia, in the far north-eastern corner of Spain. It borders the southern French region of Roussillon. Emporda was accorded DO status in 1972, when it was known as Empordà-Costa Brava. The idea behind this name was to tie the region to the popular Costa Brava holiday destination. The DO's shortened title – derived from the ancient Greek name for the zone, Emporiae – came into effect in 2006.

Winemaking in Emporda dates back to the 6th Century BC. In the Middle Ages, flourishing vineyards tended by monks and nuns from nearby monasteries and abbeys produced wines that became popular and attracted many settlers to the area. But in the late 19th Century, phylloxera dealt a hefty blow, and many of the affected terraced vineyards have never been replanted.

Emporda's climate is decidedly Mediterranean, which is not surprising, given that the sea hugs its eastern shores. However, the strong Tramontana wind originating from the Pyrenees mountain range in the north has a moderating effect on local growing conditions and prevents disease and frosts. Potential damage from the wind, and the resulting stress, however, is a threat to exposed vines. The Tramontana phenomenon has given rise to the designation's tagline, 'Wines of the Wind'.

The soils here typically have a good lime content and appear reddish-brown. They are loose, providing good drainage for vines.

Traditionally, Emporda specialized in the production of Garnatxa, a heavy, sweet red wine made from sun-dried Garnacha grapes (like the French Vin de Paille across the border). Rosé (rosado) wines based on Carinena (Carignan) and Garnacha are also a local mainstay and have earned a reputation as some of the finest rosés in Spain. However, as in many regions of the country, Emporda has seen the need to modernize its winemaking equipment and styles. A number of small bodegas are cropping up, offering innovative and fresh wine styles, most notably young reds similar to those from neighbouring Roussillon as well as some in a style akin to Beaujolais Nouveau.

White wines are made mostly from Viura (Macabeo) and Garnacha Blanca and are blended or vinified varietally, a more modern approach.

Also recently, local wine growers have realized the importance of adding international grapes to their portfolios, resulting in increased plantings of varieties such as Syrah, Cabernet Sauvignon, Merlot and Muscat.

Regular price $128.00

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