Raimat Clamor Red Eco

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Raimat is committed to quality and believes you can only make truly good wine when you use your own grapes. Raimat Clamor Tinto is an intense, bright red wine with purple  hues, combining Cabernet Sauvignon, Tempranillo, Merlot and Syrah. 

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.

Deep bright picota cherry red with purplish highlights.


Intense aromas of red and dark fruit, with dominating cherries, plums and blueberries accompanied by spicy, aniseed, chocolate and roasted coffee notes. 


Red and dark forest berries, like blackcurrants and blackberries. There are also some notes of dark chocolate. The sensation on the palate is silky, with a long, elegant finish. Mild, sweet tannins, the result of good ripening, combine with fresh touches to make this a wine to enjoy.

Varieties and Analysis


Contains sulfites


Alcohol volume (%)

D.O. Costers del Segre

Designation of Origin

Cabernet Sauvignon, Merlot, Syrah, Tempranillo


Red wine



Suitable for vegans
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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.

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

Spring in Raimat was colder and more humid than usual, this meant a delay in the cycle of the vine and forced us to greater controls to avoid possible diseases.

On the other hand, the summer was hot and dry, as usual. This led to a progressive and optimal maturation. The respite of heat and rain during the month of August led to a slow maturation of the red grapes, which managed to achieve a magnificent phenolic maturation.

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