Font de la Figuera Negre

The Font de la Figuera is a Cuvée made of 60% Garnatxa Negra, 25% Carinyena, 10% Syrah and 5% Cabernet Sauvignon. The Carinyena vines are over 60 years old, the floor consists of 100% llicorella slate, the typical floor of the priory, a rock that quickly lets rainwater through. So the vines have to drive their roots deep in the earth to get the necessary water. In return, the slate gives the minerality typical of the priority, a property that the wines of the priority have e.g. with those of the Moselle.

The wine year 2021 was an excellent year with a cool weather, which led to a slower and more even maturation. The snowfall in winter, which supplied the soil with water for several weeks, also favors growth. The quality of the grapes at the reading was excellent and the yield was gratifyingly high, so that some of the dry previous years could be balanced.

The vineyards for the Font de la Figuera are about 5 km from the city of Gratallops at an altitude of 400 m above sea level. The steep slate slopes with an inclination of 20% to 40% are partially terraced, where the vines are pulled in the wire frame. The rest grow in the "Coster," - steep slopes without terracification - where the vines are brought up as bushes. Viticulture is 100% organic, the wines are biologically certified. The wine harvest was carried out by hand in August and September 2021, with healthy grapes being selected both in the vineyard and later in the basement.

The grapes were cooled overnight, the next day gently unlapped, ground, and for fermentation to the majority in stainless steel containers with a capacity of 2,500 liters, and about 30% of the grapes came into small wooden barrels.  Some of the Syrah grapes were not discontinued, which means that all the grapes came into the fermentation container. Depending on the variety, the wine was macerated over 2 to 3 weeks and fermented with natural yeasts. A pigee was carried out every day, i.e. a stirring the tresterhut to intensify the contact between must and grape skins and thus promote the extraction of flavor and aroma substances. The wine was then matured in 500 liters of wooden barrels from new French oak for 12 months. The wine was clarified by gravity,slightly filtered and bottled in March 2023.