Munt Roca Blanc
Grape varieties: 80% White Grenache, 20% Pedro Jiménez.
Type of soil: Licorella (slate from the Carboniferous Period) covered by a small limestone layer.
Origin: 100% from the MuntRoca property in El Molar (Priorat).
Elaboration: Cold maceration of the grapes at 10ºC in stainless steel vats during twelve hours, soft press and alcoholic fermentation of the must in stainless steel tanks at a controlled temperature of 14ºC. Once the fermentation is completed, the wine is transferred to French oak casks to rest on its fine lees for three months before bottling.
Characteristics: Dry white wine, complex, with the ripe grape bouquet typical of the Priorat and bright “minerality”.
Alcohol content: 13.5 to 15% by vol.
Recommendations: Drink at temperatures between 8 ºC and 10 ºC, up to fifteen years after elaboration. Decanting is recommended before serving.
Pairing: All types of fish, but specially seafood, will be the best company for this white wine. Munt Roca’s intensity perfectly matches with cured cheeses, white meat and green vegetables too. Dare to enjoy it with paté or foie, a special combination! Suggested local dishes: salmon and tuna tartar, cod “pil pil”, risotto, roasted turkey and chicken.
Munt Roca
Grape varieties: 60% Grenache, 20% Syrah and 20 % Cabernet Sauvignon.
Type of soil: Llicorella (slate from the Palaeozoic Era, Carboniferous Period) covered by a small limestone layer.
Origin: 100% from the MuntRoca property in El Molar (Priorat).
Elaboration: The different varieties are fermented separately. Maceration is quite long, at a temperature of 24 ºC to 26 ºC, followed by the malolactic fermentation. Once this process is completed, the wine is aged in oak between 4 to 6 months and then the coupage and the bottling are carried out.
Characteristics: Dry red wine, with the ripe grape bouquet typical of the Priorat Grenache.
Alcohol content: 13.5 to 15% by vol.
Recommendations: Drink at temperatures between 16 ºC and 18 ºC, up to eight years after elaboration.
Pairing: A wine characterised above all by its enormous versatility. It combines very
well with foods with floral and aromatic herbs touches, pepper, cinnamon and spices in
general, balsamic touches, toast or pastries, and also with meat and robust and meaty
fish. Concerning the most suitable cooking methods, it is difficult to make a selection8
it is a wine conceived to accompany all types of food! But we could single out stews
and casseroles, spicy dishes and risottos.
.
Munt Roca Selecció
Grape varieties: 60% Grenache, 20% Syrah and 20 % Cabernet Sauvignon.
Type of soil: Llicorella (slate from the Carboniferous Period) covered by a small limestone layer.
Origin: 100% from the MuntRoca property in El Molar (Priorat).
Elaboration: The different varieties are fermented separately. Maceration is long (24 days approx.), at a temperature from 26ºC to 28ºC carefully controlled, followed by the malolactic fermentation. After that, the varieties are mixed and the resulting wine is placed in French during the next 12 months. During this time, the temperature is controlled at 16ºC. Once this process is completed, the “coupage” and the bottling are carried out.
Characteristics: Dry red wine, complex, with the ripe grape bouquet typical of the Priorat
and bright “minerality”.
Alcohol content: 13.5 to 15% by vol.
Recommendations: Drink at temperatures between 16 ºC and 18 ºC, up to fifteen years after elaboration. Decanting is recommended before serving.
Pairing: A well-structured, persistent, full-bodied and voluptuous wine, with a long but at the same time elegant finish. It combines well with red meats and in general with foods with high protein content. Also with certain cured cheeses and foie. Most recommended cooking methods: casseroles, stews, bbq and preserves. Also with sauces with a bitter touch (sauces with orange, bitter almonds, even dark chocolates with a bitter base).