Raimat is the oldest winery in the D.O. Costers del Segre; it is located in Lleida and is surrounded by a landscape that is characterised by the fog that appears almost every day at dawn and dusk. Raimat Boira Garnacha is named after this phenomenon of dense white clouds, which blanket the vineyards that give shape to this delicious organic wine on a daily basis. Pour a glass and lose yourself in the enjoyable mist of black fruit aromas.
Carles Escolar
Raimat Oenologist
Ideal with raw meats such as steak tartare cured cold meats such, ham, jerky, longaniza and fuet.
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View
Picota cherry red with purple highlights that denote its youth.
Nose
Prominent fruitiness and aniseed aromas, predominantly of ripe black fruit (blackberries and blueberries) intermingled with violets and underlain by mentholated notes with reminiscences of laurel leaves.
Palate
A pleasant rich entry with very supple tannins on the palate. Once again intense sensations of black fruit with very supple notes of cocoa and balsamic nuances. A licorice finish with touches of aniseed.
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Varieties and Analysis
Yes
Contains sulfites
14.4%
Alcohol volume (%)
D.O. Catalunya
Designation of Origin
Red Grenache
Variety/Coupage
Red wine
Product
No
Suitable for vegans
P107
The Winery
The history of Raimat goes back to 1914, when Manuel Raventós i Domènech acquired a plot of arid and unfertile land in a unique setting, converting it into what it is today: 2,245 hectares of 100% certified organic vineyards. Raimat is the expression of wines from Lleida, a land renowned for the quality of its fruit, where the continental climate means that the grapes from this estate give intense and flavourful wines. The winery is a pioneer in the use of the latest growing and winemaking technology, making a clear commitment to sustainable viticulture and to respecting the land and the environment.
Elaboration - Vinification
The grapes enter the winery right after harvesting and undergo cold maceration at 15 °C in order to extract all the fruit.
The grapes enter the winery right after harvesting and undergo cold maceration at 15 °C in order to extract all the fruit. The Garnacha is fermented at a regulated temperature of 25-28 °C in stainless steel tanks to preserve this varietal’s fruitiness, freshness and elegance. A small batch is fermented at a higher temperature to contribute good tannins, color and aromas to the final blend. Following fermentation it is racked in other vats for malolactic fermentation. The entire winemaking process for this wine complies with organic winemaking principles.
Vineyard - Viticulture
For the red grape varietals we were able to wait until full phenolic ripeness and even somewhat over-ripe grapes in some cases
For the red grape varietals we were able to wait until full phenolic ripeness and even somewhat over-ripe grapes in some cases, which contributed to wines with more intense flavours and softer tannins. This vintage will yield distinct wines with personality and elegance.
