Morca Flor de Morca

In the Campo de Borja DO, located between the Moncayo (mountain range of the Iberian System) and the Ebro Valley, it is known as the Empire of Garnacha. In its wine heritage, formed by 4,000 hectares including vineyards dating back to 1203, some of the most exclusive and recognized Garnacha reds in the world are born, such as Morca Flor de Morca.

Formerly known as Flor de Goda, this wine is made in the Morca wineries, one of the pieces that make up the Gil Estate wine group, and which is exclusively dedicated to working with a garnacha of very strong contrasts in the Campo de Borja region, in Zaragoza (northwest Spain). The strong northwest wind, cold and dry, and the large thermal contrasts between day and night undoubtedly determine the great fruity character and rich nuances that this variety develops only here. Yields are not very high, but quite the opposite: rather low, but of great quality. This trait is taken care of throughout the process, made possible by cultivating the vines in small plots. In this sense, all the work is manual, including the harvest, which is done with great care in selecting only the best grapes.

In the winery, Morca Flor de Morca is fermented and macerated separately, in stainless steel tanks, always at a maximum temperature of 25°C. After this, Morca Flor de Morca goes into French oak barrels where it will undergo malolactic fermentation and will age for 6 months. After this time, each barrel was tasted individually and, following a careful selection, the final blend of this great Garnacha, only suitable for the biggest lovers of this variety (and also for not so experienced drinkers), is obtained.