Tempranillo and Merlot are cold soaked together for 5 days with regular remontage. Alcoholic fermentation finished without skins, to avoid extracting bitter tannins. The Garnacha is harvested at about 70% of phenolic ripeness, looking for freshness. Whole cluster fermentation. Cabernet Sauvignon and Carignan are cold soaked together for 20 days with daily remontage. 12 months in French oak barrels (equal blend of 1st to 4th year barrels). Larger 300 l barrels are used for the Merlot and Tempranillo. 44% Cabernet Sauvignon, 24% Merlot, 12% Tempranillo, 10% Carignan, 10% Red Grenache.
Jordi Miro’s passion for wine started at an early age. As a child, he worked in his family’s vineyards alongside his father, Miguel Miro. There he learned to prune, plow, cultivate, and harvest. The family has been growing grapes in Terra Alta for generations – Jordi’s maternal grandfather had his own small winery, while his paternal grandfather, Jaume, was a renowned grafter in the region and an expert cultivator.
After having worked most of his life for other wineries, Jordi planted his own 5 Ha (12.5 acres) of vineyards in 1999. The soils are calcareous and poor in organic matter. The vineyard is dry farmed and the only fertilizer is an occasional spreading of composted vine cuttings and grass from the vineyard. The vines are cultivated in classic trellis style, with 9 feet between the rows and 3.5 feet between each plant, for a total of 2,500 vines per Ha (2.5 acres). The average yield in the vineyard is 3 lbs per vine.
In 2009, Jordi began to construct his own small winery. He built it himself, brick by brick during his free time. Today, Jordi experiments to create innovative new wines and styles. Traditionally in Terra Alta, whites and reds were produced by the skin contact maceration process. Jordi’s wines combine traditional methods with a modern touch. The result is wines that are fresh and silky in the mouth.
Jordi still uses the lessons he learned from his father, doing all the work himself. He prunes, plows, thins the vines, harvests, ferments, rakes, cleans the vats and bottles the wine. Harvest starts with the first light of day and is done by hand, into small cases. Jordi’s philosophy is to do as much as possible in the vineyard to create the wine there, and then vinify with minimal intervention.