Ercole 1L, Barbera del Monferatto, Italy 2023

House Red

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Mostly Garnacha, Syrah/Priorat: Vineyards planted between 1995-2012 from 375-450 meters in elevation. Schist soilage. Fermentation in a combination of oak...

Harvest the Garnacha, Syrah, and Priorat grapes when they reach optimal ripeness, typically between late September and early October.

Harvesting

Carefully crush and destem the grapes to prepare them for fermentation. This process helps to release the juices while keeping the skins intact.

Crushing and Destemming

Transfer the crushed grapes into oak barrels. Allow the fermentation to occur naturally at a controlled temperature, typically between 20°C to 25°C for about 10-14 days.

Fermentation in Oak Barrels

After fermentation, press the mixture to separate the liquid wine from the grape skins. This process extracts additional flavor and tannins.

Pressing

Age the wine in the same oak barrels for an additional 6-12 months, allowing the flavors to integrate and develop complexity.

Aging

After aging, carefully bottle the wine, ensuring that no sediment enters the bottles. Seal with corks and label appropriately.

Bottling

Allow the wine to rest in the bottles for a few months before tasting. This allows the flavors to harmonize further.

Tasting

Garnacha grapes

Syrah grapes

Priorat grapes

Oak barrels (for fermentation)

Schist soil

Clos Erasmus

OLÉ!

Whole Herb – Roasted Turkey

Olé Tapas & Restaurant

Roasted Vegetable Medley

Package A

Add Non Alcoholic drinks package

Make Clos Erasmus Recipe in just 4h . Mostly Garnacha, Syrah/Priorat: Vineyards planted between 1995-2012 from 375-450 meters in elevation. Schist soilage. Fermentation in a combination of oak...

Clos Erasmus Recipe

Descriptors

Tasting Notes

Food Pairings

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