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Vila-Closa Negre

Celler La Botera

Celler La Botera

Vila-Closa Negre

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Calcareous clay soil

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Maceration and fermentation in traditional concrete tanks for 15-20 days under controlled temperature between 25-28°C, an extra week of maceration after fermentation, pressed, spontaneous malolactic fermentation

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Hand picked

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3 months on French (80%) and American (20%) oak, 1-year-old and 2-year-old barrels

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15-year-old vines

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Aromas of ripe red fruit, cocoa and herbs such as thyme

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Hints of fruit (ripe red fruit and figs), cocoa, spices such as pepper and a touch of coconut and smoked wood, soft and pleasant tannins

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35000 bottles

vegan wine
vegan wine