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Bruna Negre

Celler La Botera

Celler La Botera

Bruna Negre

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Calcareous clay soil

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Late harvest (second half of November so that the sugar concentration is high enough to make a natural sweet wine), separate fermentation of each grape, slow fermentation at environmental temperature (+-15°C), fermentation/maceration for around 30 days in open inox vats with daily pigeage, pressed

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Garnacha Negra
Hand picked in cases of 15 kg

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3 months on American oak (60L)

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20-year-old vines

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Intense jammy bouquet, aromas of red fruit, plums, spices, tobacco.

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Mouth-filling sweet red wine, surprising balance between sweetness and acidity, notes of ripe fruit, plums, figs and spices (cloves and cinnamon)

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1.000 bottles

vegan wine
vegan wine