Located near the village of Murero along a remote stretch of the Jiloca River, Sommos Garnacha produces fresh tasting Garnacha from 250 acres of estate vineyards between 40 and 100 years old, including many hillside slate-laden parcels over 3000 feet in elevation, the highest of D.O. Calatayud.
Back to top
Located in Zaragoza’s remote Jiloca River Valley in the extreme southeast of D.O. Calatayud, the local vineyards had suffered abandonment during the 20th century for their difficult access and steep slopes mandating manual labor. Beginning in 2001, efforts were intensified to recuperate those vineyards that could still be saved. Dispersed among the slopes, the vineyard parcels today average approximately two acres in size. The steepest hillsides are composed of exposed gray and red slate and quartzite, the gentler slopes incorporating varying amounts red clay. Extreme elevations range from 2700 to 3800 feet. It is believed that these isolated parcels represent what remains of the original, or heirloom version, of the Garnacha variety.
Continental climate and altitude offer day/night temperature variation during season of 25º F. and more, lengthening the ripening season and preserving fruit intensity. Rains are scarce but timely and penetrate the soils quickly to provide adequate moisture for the deeply-rooted vines.
The old vines produce an average of one kilogram (2.2 pounds) each, and are collected in 20kg crates, filled only to 15kgs to avoid crushing during transport to the bodega. The crates are emptied directly onto a new Selectiv’ Process Vision sorting table that optically separates the grapes by color and shape to retain only the finest and most intact fruit. The destemmed grapes are cold macerated and fermented by parcel in moderately sized tanks of 4000 to 6000 liters.
The essence of Garnacha is the Sommos Garnacha objective, with extreme altitude and mineral soils contributing to the intensity and freshness obtained.
Back to top
Xiloca (2016) - "This fresh red shows black cherry, leafy and licorice flavors. Focused, with firm tannins and juicy orange peel acidity. Direct and energetic. Drink now through 2022."
Thomas Matthews, Wine Spectator, Jan 31, 2018
Back to top