Tempranillo 'UL' Partida Creus

"UL" is Partida Creus's interpretation of Tempranillo, in a way that could easily be described as diametrically opposed to the researched and manipulated expressions of so much standardized production from Spain's more northern and certainly more elite regions. Ul is the incipit of the Catalan Ull de Llebre, the name common in the Penedes region, a name summarized in the now iconic graphics of the bodega's labels.

The Tempranillo that gives rise to "UL" is bred by Partida Creus on the clay-limestone matrix soils that stretch across the province of Tarragona and a short distance from the Mediterranean, on the modest elevations that front the coast. The elevations, which touch 200 meters in altitude, are distinctly and decidedly advantageously affected by marine influences, bringing much-needed humidity during the torrid summers and mitigating the low winter temperatures. The old vines recovered by Antonella Gerosa and Massimo Marchiori are cared for following the principles of biodynamic agriculture, refusing any systemic intervention and working solely by hand. Harvesting takes place at the moment of full ripeness, with picking in small perforated boxes. Once in the winery, the grapes are partially destemmed and gently pressed, leaving the must in contact with the skins for about 3 days. Fermentation is left to the work of indigenous yeasts, carried out in steel tanks. After racking, a period of 8 months of aging on the fine lees takes place, both in steel tanks and in old wooden barrels, concluding with a rest of about 5 months in the bottle. No filtration, stabilization or clarification operations are carried out, nor are sulfites added.

"UL" from Partida Creus offers its bright ruby red color to the eye. Lively and crisp on the nose, it offers officinal and typically Mediterranean scents of scrub and dried herbs, with fruity nuances of small red berries and a refreshing and integrated funky touch. The sip is lean and juicy, while intercepting a solid varietal structure, decidedly fresh and with a lingering finish. Tempranillo from cured meats and cheeses, or structured seafood dishes.