Raimat waters its vineyards with the water of the thawing of the mountains of the Pyrenees. Of the importance of the water in the estate, Raimat Pirinenca emerges, a structured and long wine with notes to red fruit.
Winemaking:
Raimat’s top Tempranillo plots were chosen to make this single varietal wine. A cold soak was carried out prior to fermentation to enhance the fruit aromas and obtain better structure and color. Fermentation with the skins took place in stainless steel tanks over 10 days at controlled temperatures of 25-28 °C. In order to obtain the best qualities of the grapes, pumpovers were carried out during this time with varying frequency and intensity, as well as an occasional délestage, depending on the fermentation stage. After fermentation, contact with the skins was maintained in order to achieve greater extraction of aromas, colour and structure. At the conclusion of post-fermentation maceration, the wine was drawn off and malolactic fermentation started. The wine then spent over one year in French and American oak barrels to acquire rounder tannins and a more special bouquet.
