The crop undergoes a pre-fermentation maceration lasting two days. The fermentation starts slowly on the third or fourth day after the fruits’ arrival at the winery. The best makes it through to be aged for 12 months in 500-liter French oak barrels.
Arte’s final blend is enhanced with Merlot and Cabernet Sauvignon from small plots in Sant Marti Sarroca and then aged in 300-liter barrels for a further 12 months.
Tasting notes: Ruby-red, medium-high intensity glow with persistent legs. In the nose, the toasted aromas of its aging represent the variety’s fruity character. Structured in the mouth while remaining fresh. Mature, silky tannins.
Food Pairing: White meats with sauces, roasted red meats, steak tartar, grilled or BBQ lamb, sheep’s cheese.
Restaurant En Rima recommendation (gastronomic menu): Mountain rabbit and black chanterelle mushroom paella-style rice.