With over 20 years of experience in the wine industry, including years of traveling as a wine consultant and working with wineries throughout Spain, Pep Aguilar has developed a deep understanding of different terroirs and their influences. The Priorat region, located in southern Spain, caught his attention and is now the result of his most interesting project. Luis Bravo's winery is situated in the heart of this region, surrounded by a rugged landscape. With rich volcanic soil and slate known as llicorella, the grape cultivation is further enhanced by the blazing sun, cool sea breezes, humidity, and mountain mist. This results in unique climatic conditions that give the grapes a deep, powerful, and elegant flavor.
The different grape varieties are harvested separately and sorted in the winery. They are then fermented separately in stainless steel tanks and special plastic tanks. The must first undergoes a maceration process of about 6 to 8 days and is then slowly pressed. Fermentation takes place naturally, and once this process is complete, the wine is transferred to plastic eggs and old French oak barrels. The wine is aged in these barrels for several months before bottling.
The Pas dels Caus is a young, fresh red wine with a delightful aroma. The aroma reveals notes of red fruit, cherries, and raspberries. These fruity notes are complemented by citrus, flowers, and herbs like fennel and lavender. The palate is fresh and soft. Lively tannins alternate, and the finish is delightfully refreshing.
