Alemany i Corrió Sot Lefriec 2015
Alemany I Corrió’s Sot Lefriec is a richly concentrated wine with smoky oak, blackcurrant, and cherry aromas. Layers of dark chocolate, minerals, and herbal notes provide depth, leading to a long, complex finish with hints of camphor-like herbs.
Rich & Savoury
£44.50
| Producer | Alemany |
|---|---|
| Country | Spain |
| Region | Penedes |
| Wine Type | Red Wine |
| Body / Style | Rich & Savoury |
| Grape Blend | 40% Carignan, 40% Merlot, 20% Others |
| Bottle Size (ml) | 750 |
| % Abv | 13.5 |
| Vintage | 2015 |
| Special Features | Biodynamic, Organic, Vegan |
| Extra Info | Deep, concentrated, complex |
| Food Pairing Guide | Rich dark meat lile venison stew, wild boar and lamb. |
Sot Lefriec by Alemany I Corrió from DO Penedès is an impressive, deeply layered wine with aromas of smoky oak, blackcurrant, cherry, and a subtle hint of herbs. On the palate, it’s dry with soft acidity, presenting concentrated flavors of ripe blackcurrant and cherry balanced by well-integrated toasty oak. There’s a wonderful depth here, with hints of dark chocolate and earthy minerals that add complexity to its character. The finish is very long, with a unique touch of camphor-like herbs, leaving a lasting impression of sophistication and harmony.
In the little town of Vilafranca del Penedès in Cataluña, Irene and Laurent are challenging the traditional perception of DO Penedès wine. Converting their vineyards from the typical Penedès high yields and abandoning all forms of chemical treatment and fertilisers, they follow basic organic practices. Much of the construction and equipping of their cellar was modest and homemade, including building their own tanks. Production remains small, yet as they identify further small vineyard sites their range has extended to include distinctive wines from the indigenous varietal Xarel-lo, which they choose to do extended fermentation with, using indigenous yeast and it is then left on its lees to increase the richness and compexity.
In the little town of Vilafranca del Penedès in Cataluña, Irene and Laurent are challenging the traditional perception of DO Penedès wine. Converting their vineyards from the typical Penedès high yields and abandoning all forms of chemical treatment and fertilisers, they follow basic organic practices. Much of the construction and equipping of their cellar was modest and homemade, including building their own tanks. Production remains small, yet as they identify further small vineyard sites their range has extended to include distinctive wines from the indigenous varietal Xarel-lo, which they choose to do extended fermentation with, using indigenous yeast and it is then left on its lees to increase the richness and compexity.
Trained gobelet and on wire, approximately vineyards between 35 and 70 years old, clay and limestone soils, approximately 3000 kg / Ha, viticulture: lutte raisonnée.
Alcoholic fermentation in stainless steel tanks with a long cold sulphitic prefermentative maceration with wild yeast. Malolactic fermentation with wild bacterias in 228l French oak barrels.
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