Monestir de Sant Sebastià dels Gorgs Negre, made with syrah, red grenache and cabernet sauvignon, is a wine that wants to be a pure expression of the vineyards where it is born and of the climatic characteristics that have accompanied it. It is made with grapes from three small plots of calcareous and clay soil in organic practice or in conversion.
Vivid color with violet reflections and good depth.
Its aroma is intense, frank and fruity, typical of its youth, with red fruit aromas and a floral and spicy background.
In the mouth it is a wine with nerve, fresh and with a long aftertaste.
The Monastery of Sant Sebastià dels Gorgs was founded in 1024 by the nobleman Mir Geribert, self-styled Prince of Olèrdola, who led a revolt against the Count of Barcelona Ramon Berenguer I. During the first years, San Sebastián de los Gorgs became an Abbey and the monastery of reference for the whole Penedès, Anoia and Baix Llobregat, with many possessions of land and vineyards. In 1409 it became dependent on the Abbey of Montserrat and community life disappeared. With the disentailments of the 19th century, the monastery became the property of private individuals.
The wines in this collection are fresh and aromatic and are made in an artisanal way with grapes from small vineyards surrounding the Monastery of Sant Sebastià dels Gorgs (DO Penedès). Faithful to the varieties grown in the Penedès, these wines are the result of the meticulous work of wanting to capture their origin as clearly as possible. They are honest, frank and direct wines with a clear intention to be enjoyed from the first moment.
Fermentation with whole grapes.
Gentle fermentation and maceration at a controlled temperature of 23 ºC in stainless steel tanks. All plots fermented and aged separately until blending prior to bottling.
The first plot, 20 years old, under the influence of the Anoia river, is located at about 200 meters above sea level, on a shallow, loamy limestone soil with a soft profile. The second plot, a 25 year old vineyard, is located at about 400 meters above sea level, on a red clay soil. Its altitude and gentle slope allow for late ripening, keeping the grapes fresh and lively.
The last plot, a 21-year-old vineyard, is located at about 300 meters above sea level, flat terrain, on a calcareous soil of sedimentary origin with a loamy texture. Slow ripening is obtained to obtain a tasty grape with freshness. All the plots are organic or in conversion.