Mimetic is a term that shares a concept with “terroir” and is made in a little-known but super exciting area such as Calatayud, in Aragon. A wine with a smell full of red and black fruits, jams, balsamic. pure concentrated fruit, but fresh and succulent. Aging for 6 months in concrete tanks with its lees, give it a very pleasant texture, of liquefied fruit, with a fruity tannin, ripe, that melts,juicy. It is an ideal wine to enjoy with or without food, and it blends in particularly well with the barbecue, of any type of meat, where it plays wonderfully with the notes smoked that this type of cooking provides. An area and a wine to discover.

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Grape

98% garnacha tinta, 2% other red varieties (Monastrell, Provechón,…). Indigenous clone. Rupestris de lot. Old vines, from 35 to 80 years old.

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Winemaking

Goblet Pruning: three arms and two shoots/arm. No cover crop. Cold pre-fermentative maceration (3 days) and 3 weeks of fermentation/maceration. Native yeasts. 6 months of aging on fine lees in concrete tanks with periodic battonages.

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Tasting

Notes of black amber plum, blueberries, blackberries, borage flower and thyme, with a menthol background. Ideal to enjoy with friends by the glass and with some snacks. We propose also a regional dish: Ternasco, the young lamb from Aragón. Try accompanying it with oven roasted potatoes. The liturgy of the wine service recommends tasting it between 14-16°C with a glass such as Riedel Hermitage, but we will be pleased if you enjoy it with what, when and however you choose.