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Características de Mas Donis Negre
Mas Donis Negre is a red wine from Montsant produced by Celler de Capçanes. It is a blend of Grenache (80%) and Syrah (20%) varieties.
The grapes come from old vines between 30 and 60 years old, planted on clay and granite soils located on terraces. The Mas Donis Negre grapes, once they have been harvested, are macerated for 6 to 8 days. The two varieties are vinified separately.
The fermentation of the grapes takes place in stainless steel tanks at a controlled temperature of around 24-28º. The Mas Donis Negre wort then goes through malolactic fermentation, which takes place in tanks. For breeding, the Garnacha lies about four months in tankss and the Syrah for three to four months in barrels of French and American oak.
After aging, it proceeds to the final blend. Celler de Capçanes, located in the Priorat in Tarragona, produce unique and high quality wines. These include kosher wines, especially developed for the Jewish community.
SightCherry red with violet hues. Very intense.NoseFruity notes of cherry and strawberry.TasteGood entry and step. Good concentration and high acidity.
SightDeep violet with a purple edge.NoseFruity and warm aromas of ripe fruit, cherry and strawberry.TasteGood entry and long step. Concentrated, with good acidity and warmth.
SightBright, dark and deep cherry colour with blue edges.NoseGood aromatic intensity. It shows fruity aromas with hints of raspberries and blueberries, milky notes of strawberry yogurt and a subtle, light balsamic background.TasteStrong attack, which contrasts with the light mid palate in which the juicy red fruit stand out and evidences its youth. A wine with slightly dry tannins and a good acidity which provides it with freshness. Long and persistent finish.
SightIntense bluish red colour with violet edges. Clean and bright wine. Its glyceric tears stain the glass.NoseThis wine shows intense and very expressive notes of fresh red and black fruits slightly ripe at some moments. It is released along with fresh herbal notes, with touches of liquorice and milk on a delicate balsamic background. TasteStrong attack and a velvety, light and very tasty mid palate. The notes of black fruit take centre stage along with some herbal notes and some hints of liquorice. Tannins are noticed. Good and persistent finish which leaves good and fresh fruit sensations.
SightAttractive deep violet.NoseIntense aromas of fruit: cherry, strawberry .... TasteSweet tannins and a captivating freshness. Very tasty.
SightAttractive deep violet.NoseFruit aromas, cherry, strawberry .... fruity. TasteSweet tannins and a captivating freshness.
The DO Montsant is situated in the province of Tarragona, surrounding the DOQ Priorat. Although a young Denominación de Origen, The DO Monstant is located in a land with a large history in winemaking. The wines, mostly reds, are typically made with Grenache and Carignan grapes and are authentic, wild and artisanal. Wines produced in this region are usually extremely good value given the high quality.
Celler de Capçanes is a winery in the D.O. Montsant, named after the town where it's located. It's not very common for a winery to have the name of a town, but Celler de Capçanes is not a normal winery. It's a cooperative that was founded in 1933 bringing together 125 members.
https://www.decantalo.com/en/mas-donis-negre.html15503Mas Donis Negre 2015https://www.decantalo.com/69220-large_default/mas-donis-negre.jpg5.555.55EURInStock/Decántalo/Wine/Decántalo/Wine/Red wine/Decántalo/Wine/Red wine/Syrah/Decántalo/Wine/Red wine/Garnacha TintaEl Celler de Capçanes està situat a la comarca del Priorat, sota la <a href="../../../ca/vins_c45/negre_c11/montsant_c11do39" title="Vi del Montsant">D.O. Montsant</a>. Un paratge privilegiat per al cultiu de la vinya per la seva diversitat de sòls, Calissa, Licorella, Panal i Argila. Tots els seus vins es nodreixen d’aquests sòls i reflecteixen les seves particularitats. <div><b><br /></b></div> <div><b>Mas Donis</b> és un vi negre jove fet amb Garnatxa i Syrah, aquest últim té un breu pas per bótes de 3-4 mesos. Un cop feta la verema, manual, macera 6-8 dies i fa la fermentació alcohòlica per separat a temperatura controlada i la posterior malolàctica en tancs on hi reposa 4 mesos abans de l’embotellat.</div>Montsant2016-04-15