Brao 2015

This wine is the result of a selection of old vineyards from 60 to 95 years old, which produce a really low yield. This wine is a tribute to these ancient vineyards because it is thanks to their work and suffering that the creation of superb wines like Braó is possible. Braó was a word widely used in the past in the countryside and means "valor, courage, strength" like these vineyards which are still there after all these years, fighting against everything to offer their rare and unique fruit . Of organic origin, the selection of grapes is made by hand in the vineyard. The wine is fermented using native yeasts and then aged for 11 months in oak barrels . There is no filtration during bottling to maintain the natural expression of the fruit. This cuvée composed mainly of Carignan and a little Grenache , expresses seductive aromas of plum , cherry, blackberry and wild strawberries , complemented by nuances of thyme, rosemary, cocoa and espresso. The palate is rich, deep, elegant with a velvety texture and pleasant mineral and balsamic nuances . The length is superb.

The history of wine in Spain is so old that no one really knows who brought the first vines to the region. When the Phoenicians arrived some 3,000 years ago and founded the present-day cities of Cádiz and Jerez, viticulture was well established and Spanish wines were widely marketed throughout the Mediterranean and North Africa. You could say that Spain is a wine miracle. After years spent away from the world of fine wines, she is today a major player. Investment and ambition in the vineyards and cellars results in increasingly rich and complex (often very alcoholic) and spicy reds which are increasingly appreciated by international consumers. Proud to have more land devoted to vines than any other country, Spain is only beginning to capitalize on this resource consistently. Spain is an anarchic tangle of regions and sub-regions, just as its landscape is an anarchic tangle of incredibly raw landscapes. A glance at a map reveals the climatic diversity among Spain's many wine regions, from the soggy green vineyards of Galicia on the northern Atlantic coast to the toasty vineyards of southeastern the Mediterranean. Spain's saving grace, in terms of viticulture, is the average altitude of its vineyards, above 600 meters. A large part of Spanish vineyards therefore manage to produce grapes of good color and acidity simply because night temperatures are relatively low and the grapes do not ripen until the end of a sufficiently long growing period. But there is real treasure to be found for those willing to dig and, now that a class of connoisseurs has developed in Spain, all manner of ambitious investors have done their part to change the image of Spanish wine . Today, a new generation of winemakers has quietly begun making spectacular wines and experimenting with grape varieties that would have been unthinkable just a short time ago. Wine remains an important commodity and is an integral part of Spanish culture.