# Dido "La Universal" (2023)

- **Producer:** Venus La Universal
- **Colour:** red
- **Type:** still
- **Grapes:** Garnacha, Syrah, Cabernet Sauvignon, Merlot
- **Region:** Catalonia, Spain
- **Style:** Classic
- **Alcohol:** 14.0%
- **Average price:** €19
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, plum, raspberry, black pepper, herbaceous, smoke, cedar, leather

## About this wine

Venus La Universal was founded in 1999 by Sara Pérez and René Barbier IV, descendants of the legendary families who revolutionized the neighboring Priorat region. Located in the D.O. Montsant, the estate focuses on expressing elegance, restraint, and texture. Named after the Queen of Carthage, Dido is crafted as a tribute to youth and the Garnatxa grape, sourced from unique decomposed granite soils known as sauló around the village of Falset. The 2023 vintage showcases incredible resilience and mineral depth despite severe drought conditions.

## Interesting facts

- Founded by winemaking royalty Sara Pérez and René Barbier IV, whose parents resurrected the neighboring Priorat region.
- The vines grow in 'sauló', a decomposed granite sand that heats up quickly by day and cools instantly at night.
- Aged in a unique combination of concrete vats, clay amphorae, and large neutral French oak foudres.

## Food pairing

This medium-to-full-bodied red wine thrives alongside savory, herb-infused dishes and roasted meats. Its vibrant acidity cuts through rich fats, while the fine-grained tannins harmonize beautifully with proteins. The distinct mineral and granitic undertones of the wine complement earthy elements like roasted root vegetables and rosemary.

## Wine making process

The grapes are organically farmed and hand-harvested. Vinification begins with cold-soaking, followed by spontaneous fermentation in concrete vats using only indigenous yeasts. To preserve freshness, a portion of whole berries is kept intact. The wine is aged for 14 to 16 months, with 60% of the blend resting in concrete vats to maintain fruit purity, while the remaining 40% is aged in clay amphorae and neutral French oak barrels ranging from 300-liter casks to 4,000-liter foudres.