Wine information
Produced only with Carinyena from a single vineyard more than 80 years old. We let it over ripe; if the weather does not allow this over ripeness, we do not produce Lo Dolç Joglar wine.
Once we have our Carinyena in the cellar, we add alcohol to stop the fermentation and maceration with the skins starts for about 20 days. During this period, pigeage is made every 8 hours, just as if it was fermenting and thus extract from the skin both aromas and sweet tannins and achieve the maximum intensity of color.
Once this is achieved, we press and we enter it in French oak for a year. It is tasted each month to control evolution, both in the nose and in the mouth; when we find that the balance is the perfect one, without clarifying, it becomes bottled.
The production of this wine is very limited: no more of 6 barrels.
Food pairing
Pair Lo Dolç Joglar wine with blue cheese (Stilton, Roquefort, Cabrales) and cured cheese (e.g. goat). It also combines very well with chocolates (60-70% cocoa) with a touch of forest fruits (blueberries, raspberries).
Our suggestion: chocolate & almond croquant with a coulis of red fruits.
Serve slightly chilled.
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