# Camí de la Mina (2019)

- **Producer:** Clos Pachem Winery
- **Colour:** red
- **Type:** still
- **Grapes:** Garnacha, Carignan
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 14.0%
- **Average price:** €40
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 16–16 °C
- **Aromas & flavours:** blackcurrant, liquorice, violet, black cherry, red cherry, aromatic herbs, vanilla, coffee, chocolate, smoke, cedar, cloves, dried fruit, tobacco, mushroom, earth, leather, forest floor

## About this wine

Camí de la Mina 2019 is a red wine from Clos Pachem Winery in the Priorat DOQ region of Spain. Founded in 2015 by Michel Grupper, the winery is named "Pachem" after his children, symbolizing a family project. The estate is dedicated to a philosophy of minimal intervention, aiming to express the unique Priorat terroir. The vineyards are situated in Gratallops and Torroja, known for their distinctive slate soils. The wine is a blend of Garnacha and Carignan grapes, reflecting traditional varietals of the region. The winery's commitment to sustainable and biodynamic farming practices is a key aspect of its operation.

## Interesting facts

- Winery name is an acronym of the founder's children's names.
- Vineyards are planted on steep slopes with slate soil.
- Wine is aged in both French oak and traditional sandstone jars.
- Clos Pachem winery itself is an architecturally acclaimed structure.

## Food pairing

The wine's full body and firm tannins are well-suited to complement the richness of red meats and game. The herbal and spicy notes in the wine can echo or contrast with ingredients like rosemary, garlic, and mushrooms, creating harmonious pairings. Its good acidity helps to cut through richer dishes, cleansing the palate.

## Wine making process

The winemaking process for Camí de la Mina 2019 emphasizes minimal intervention. Grapes are hand-harvested and meticulously selected. Varieties and plots are vinified separately, with spontaneous fermentation utilizing indigenous yeasts. Maceration lasts between 10 to 14 days, employing gentle extraction methods. Malolactic fermentation follows. The wine then undergoes 12 months of aging, with half matured in French oak and the other half in 1000-liter sandstone jars. Residual sugar is very low at 0.2 g/l, and total acidity is 6 g/l tartaric.