Sara Perez and René Barbier Jr “Dido” project is their tribute to the youth, tenacity and love of Garnatxa.
This is a “rosé” produced from three different types of Garnatxa, but also with Macabeu and Carinyena; Garnatxa negra 55%, Macabeu 20%, Carinyena 10%, Garatxa blanca 10%, and Garnatxa gris 5%).
After pressing all the varietals together and at the same time, the juice was fermented in ten year plus old barrels. The fermentation process was long and lasted 6 months with extended skin contact. The wine then racked to 50+ year old very large 4000L foudre, and a 3000L clay jar for 16 months of aging.
The result is a pale and aged rosé following the tendency of the great Mediterranean rosés.
“It has more acidity and freshness and matured in used barriques and large oak foudres for a long time, but its acidity makes it feel very young. This should be able to develop for a long time in bottle, something that’s unusual for a rosé. But this rosé is unusual. In fact, I wouldn’t even call it a rosé. If you want to surprise someone, open a bottle of this. It finishes long, dry and almost salty. 12,000 bottles produced.” – 93 points, Robert Parker’s Wine Advocate