Tasting Grenaches Textures by Andrea & Aïda Miró, Tuesday, March 22th at 19h.

We return to the world of Grenaches, this time in the hands of two very young girls from Corbera d’Ebre (Terra Alta) with natural wines with the minimum possible intervention aimed at a young audience. We will taste FIVE wines: an ancestral, a white Grenache, a black one and two raisined Grenache, one raisined in hurdles and the other in the vineyard, one from Andrea with a production of 80 bottles and the other from Aïda.

Celler Jordi Miró

I don't know exactly how long ago my family had vineyards, but everything makes me think that my great-grandfather, Francesc Miró Brunet, was the first member of the family to plant a vineyard, because my grandfather Olegario Miró Bosquet , born in 1899, already inherited a vineyard.

In order to continue walking, in 1999 I began my personal project, with the planting of the first vineyard.

In 2009 we started work on the winery in Corbera d’Ebre, my hometown, where we were able to make the 2010 harvest.

What I could never imagine is that neither of my two daughters had any interest in the vineyard and wine, I don't know if it's the way again, but Andrea Miró Ràfales began to "cook his ideas" with the harvest of 2017, although at the age of 16 he already made two wines for the Baccalaureate Research Project.

Aïda Miró Ràfales, 14 years old, has made her first wine, I don't know if either of them will continue to make, maybe they will be the fourth generation, or not, what I do know is that now all three of us enjoy it very much, the “big kitchen“ no the "small cellar" is at home, but the future will tell.

All this is a lot of work, but also a fantastic experience and more since Andrea and Aïda have started their projects, sharing with them the times of vineyard, winery, projects, each their own, but shared, is a very beautiful experience , I hope you can share and enjoy it through the wines.

Salut!

Grenache textures by Andrea & Aïda Miró

Development of wines with the least possible intervention, making natural wines.

Andrea Miró also has the objective of studying and elaborating the Grenache and its different oenological textures.

Celler Jordi Miró, Textures de Garnatxa – Naturalment Ancestral by Andrea Miró – DO Terra Alta

White Grenache

Soil: Clay-limestone
Agriculture: Organic
Alcohol: 12.5%

Sparkling white Grenache made with the ancestral method. Made with local yeast and low sulfur.

Elaboration: A foot of vat is prepared in the vineyard with the yeast's own yeast one week before the harvest. When the grapes are introduced, they are pressed directly. The vat foot is added to the must in the tank for fermentation. It is bottled before the end of the fermentation so that it ends up in the bottle and retains the carbonate. It is disgorged and covered again with sheet metal.

Tasting note: Nose slightly closed, showing a fine character of yeast (bread crumbs) and ripe apple. Although it is a bit neutral at first, it looks fine in the mouth, with bubbles that fill the mouth without being aggressive, achieving a silky texture. Again the ripe apple and a note of lemon are found. Medium acidity but with balance. The surprisingly long and well-defined ending.

Celler Jordi Miró, Textures de Garnatxa – Naturalment Blanc by Andrea Miró – DO Terra Alta

White Grenache

Soil: Clay-limestone
Agriculture: Organic
Alcohol: 11.5%
Production: 2238 bottles

The idea of ​this wine is to find a young wine for young people, easy and attractive.

White Grenache fermented with local yeast and following the philosophy of minimal intervention.

Preparation: One week before the harvest, the vat is prepared in the vineyard, leaving the yeast itself to “develop”. When the grapes enter the cellar, they are kept in their skins for 24 hours at low temperature. It is then pressed and inoculated with the vat foot. Fermentation is done in a stainless steel tank.
It is clarified and lightly filtered before bottling, so sediment can be found.

Tasting note: Interesting, color between amber and pink. Nose a bit phenolic but clean and precise. Firm in the mouth with tannins that balance the acidity. Complex with a little yellow apple, with a citrus and mineral character, with a slight feeling of nuts. Remarkable length in which the spicy memory and the right amount of tannins make you want to have another drink.

Celler Jordi Miró, Textures de Garnatxa – Serendipity Double Mass by Aïda Miró – DO Terra Alta

Grenache

Soil: Clay-limestone
Agriculture: Organic
Alcohol: 13.5%

"Double mass, second part of the elaboration of two wines"

Concept: This wine is a reinterpretation of the "double pasta" but working at low temperature, harvesting at an optimal point of freshness prioritizing acidity and with a gentle skin work to achieve a fresh and dynamic wine.

Preparation: We make a vat foot in the vineyard, we harvest 50 kg of grapes, we crush them and we leave them in a jar of stainless steel in the vineyard until the fermentation begins spontaneously. When the vat foot is already in a tumultuous fermentation phase, we transfer it to the cellar and multiply the local yeast until it has enough volume to inoculate the must that we have in the cold.
Five days after making the vat, we will harvest the grapes, peel them and put them in the stainless steel tank overnight. After this short maceration, a part of the must is bled for the production of 'Serendipity Rosé', leaving in the tank more proportion of skins than of must (double paste) for the production of 'Serendipity Double Mass'. As soon as we separate the musts, we inoculate them with the vat foot and carry out the alcoholic fermentation at 16ºC.
During the alcoholic fermentation we also do a light work of the skins with a short and gentle remount every day, just soaking the hat so as not to extract too much tannin. When the wine has finished fermenting, it remains for 4 months in fine lees. Finally, it is filtered lightly to be bottled, deposits can form.

Tasting note: Medium maroon color with an attractive nose dominated by red fruit. Strawberry, raspberry, sweet red cherry, rose petals and white pepper. Sweet and juicy fruit dominates in the mouth, with a light body and tannins, balanced with 13.5% alcohol. Easy to drink, medium length, very nice.
The tannins give identity to this wine which is a perfect example to accompany a typical Mediterranean meal.

Celler Jordi Miró, Textures de Garnatxa – Naturalment Pansificat by Andrea Miró – DO Terra Alta

White Grenache

Soil: Clay-limestone
Agriculture: Organic
Alcohol: 17.4%
Production: only 80 bottles

Excellent balance, length and complexity. A delicious, intriguing and interesting sweet wine.

White Grenache sweet wine from breaded grapes, fermented with local yeast and final fermentation without intervention.

Elaboration; The grapes are harvested when they are not yet ripe and are spread on "reeds" for about three weeks for breading. During the second week, a vat is prepared in the vineyard using the yeast's own yeast. Raisins are collected and pressed. The must is fermented in a stainless steel tank with the inoculum of the vat foot. Fermentation stops naturally when the yeast cannot survive due to the concentration of alcohol.

Tasting note: Color between gold and amber, deep, very complex. Overripe yellow plum, mashed apple, overripe pear, yeast, vanilla, cedar wood, "flower", maggi, umami. In the mouth it is a rich and sweet wine, with body, balanced acidity, alcohol present, ripe fruit, overripe, and even canned. Peach, pineapple, honey, quince, toast, vanilla, raisins, resinous, oxidation, medicinal, slightly volatile. Excellent balance, length and complexity. A delicious, intriguing and interesting sweet wine!

Celler Jordi Miró, Textures de Garnatxa – Serendipity Late Harvest by Aïda Miró – DO Terra Alta

Grenache

Soil: Clay-limestone
Agriculture: Organic
Alcohol: 17.5%

Natural sweet wine from raisined grapes in the vine

Preparation: We make a vat foot in the vineyard where we will harvest 50 kg of grapes, crush them and leave them in a stainless steel jar in the vineyard until the fermentation begins spontaneously.
When the vat foot is already in a tumultuous fermentation phase, we transfer it to the cellar and multiply the local yeast until it has enough volume to inoculate the must that we have in the cold.
Five days after making the vat, we will harvest the grapes and transfer them to the cellar. We put the whole grape in the tank, once inside we crush it and the skins, the must and the raspberries remain inside. And once crushed, we inoculate the must.
When the alcoholic fermentation stops, press the contents of the tank. The wine remains in fine lees for 4 months and to bottle it we filter it lightly, deposits can form.