Dani Sánchez (from Azul y Garanza in Navarra) founded DIT Celler – the first certified organic wines of Montsant – with Toni Coca and recently took over the project solo. The vineyards, Mas d’En Fornós and Guiamets, surround the mountains of the natural park Llaberia in Priorat, The local name for the soil type is “pinyolencs,” which contain small stones (they resemble olive pits – the meaning of pinyolenc) and are rich in calcium, giving acidity and freshness to the wines. The weather can get quite warm in summer time, but every summer afternoon a wind coming from the Mediterranean called “Marinada” cools down the temperature.
This bold and ripe red wine is made from a blend of 70% Garnatxa del Pais & 30% Samsó (Cariñena) harvested from 70+ year vines. Fermented in concrete tanks, ageing occurred in 50% new French oak barrels for 15 months.
“Bright ruby. Vibrant raspberry and cherry aromas are complicated by Asian spices and candied flowers. A hint of allspice builds on the back half of the palate, enlivening pliant red berry and lavender pastille flavors. Juicy and incisive on the finish, with fine-grained tannins and an echo of floral pastilles.” – Josh Raynolds