Red Raimat Clamor

Cabernet Sauvignon
Sakura Awards
€5.99 €5.99
Incl. Tax

Clamor is the name given to the lower part of the mountain where the sustainable vineyards that produce this wine grow. A privileged place on the Raimat estate that gives rise for years to one of the most well-known wines of the house, with a soft body. It combines the varieties of Cabernet Sauvignon, Tempranillo, Merlot and Syrah.

Awards

vintage 2018
2021
Gold Medal
Sakura Awards
Carles Escolar
Raimat Oenologist
A perfect pairing with dishes that contain cured cheeses, cold meats, ham, red meats, pork or roasted lamb, pulses and all kinds of pasta. It also combines well with simple everyday cooking and especially with local dishes from the same region; for example, it pairs well with traditional Lerida snails.
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Deep bright picota cherry red with purplish highlights.

Nose

Aromas of ripe red and black fruit such as picota cherries, plums and blueberries, notes of spices, aniseed, chocolate and roasted coffee underlain with elegant floral nuances of violets.

Palate

Flavours of red and black berries in preserve on the palate such as blackcurrant and blackberries. One can also discern notes of black as well as minty chocolate. A silky mouthfeel with a long elegant finish. Ripe tannins that combine with fresh touches to make this wine thoroughly enjoyable.

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Varieties and Analysis

Cabernet Sauvignon

Varietal

13.5%

Alcohol volume (%)

D.O. Costers del Segre

D.O.

Red wine

Product

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

Fermentation takes place with the skins in stainless steel tanks at a controlled 25 to 28 °C.

Fermentation takes place with the skins in stainless steel tanks at a controlled 25 to 28 °C. During this time temperature, the qualities of the skin pass into the must, giving the wine a subtle tannic structure. Once the alcoholic fermentation, between 8 and 10 days later, the wine is racked to other stores for malolactic fermentation.

Vineyard - Viticulture

The warm temperatures of October, together with high alcohols, have brought the malolactic fermentations to an end quickly, even, in some cases, at the same time as the alcoholic ones.

After a dry winter and spring, May was alarmingly warm. June followed with very high temperatures and July was scorching. This drought caused a reduction in the yield of the plants, which was compensated by a reduction slow and without sanitary problems. The warm temperatures of October, together with high alcohols, have brought the malolactic fermentations to an end quickly, even, in some cases, at the same time as the alcoholic ones. It was, therefore, a vintage of natural co-inoculations.

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