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Portal del Priorat Negre de Negres

Cracka Value Rating
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Cracka Review

These guys Portal del Priorat can do no wrong. This single vineyard beuty comes off their most prized vineyard - Clos del Portal.

The wine features a coupage of native grape varietals to the region in addition to the different Grenache/Garnacha clones used. These grapes are all cultivated organically in licorella soils and its name can be literally translated to “The Red Wine of Red Wines”

Winemaker's Notes

The Alfredo Arribas winery crafted Negre de negres from a coupage of the first mature crop of different types of Grenache clones that this winery planted at their Clos del Portal vineyard. This wine also features a coupage of other native grape varietals of this region. These grapes are all cultivated organically in licorella soils and its name can be literally translated to “The Red Wine of Red Wines” (Tinto de tintos).

All of the grapes used in the production of Negre de Negres from the Portal del Priorat were harvested by hand. These grapes received a pre-fermentation maceration to avoid an overly concentrated end product wine. The fermentation process was realized at controlled temperatures with native yeasts. This Spanish red wine from the Priorat DOQ, Negre de Negres, was aged for 12 months in French oak barrels and the majority of these French oak barrels were in their second year of wine ageing.

This clean and crisp red wine has a cherry red colored body with garnet toned edges, medium-high layering, and an inked tear.

Negre de negres has fresh aromatics with a marked minerality. There are red and black fruit aromas that are nearly over-ripe and entwined with spices, toasts, licorice, and herbal aromatics from this region such as thyme, lavender, and rosemary.

This wine has a subtle attack onto the palate with a round and creamy passage that has well-balanced and refreshing acidity along with silky tannins. There is a long and persistent aftertaste. The retronasal olfaction qualities of this palate push wild berry jams, high roast, coffees, and black chocolate notes through the palate and into the nose. This palate has a background that is reminiscent of balsamic and tobacco.

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