# Partida Creus VN Red (2022)

- **Producer:** Partida Creus
- **Colour:** red
- **Type:** still
- **Grapes:** Garnatxa, Ull de Perdiu, Sumoll, Queixal de Llop, Samsó, Garrut, Trepat
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 11.0%
- **Average price:** €19
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 12–14 °C
- **Aromas & flavours:** strawberry, cherry, herbaceous

## About this wine

Celler Partida Creus was founded in 2001 by Italian architects Antonella Gerosa and Massimo Marchiori in Bonastre, Baix Penedès. Moving away from urban Barcelona, they dedicated themselves to rescuing near-extinct, indigenous Catalan grape varieties that were being replaced by high-yielding international vines. The acronym 'VN' stands for Vinel·lo, referencing a traditional local style of light, fresh table wine historically enjoyed by vineyard workers during harvest. The estate practices strict organic and biodynamic farming, working the clay-limestone soils by hand and with draft animals.

## Interesting facts

- The seven native grape varieties in this blend are hand-harvested sequentially as each reaches optimal ripeness.
- Vineyard soils are plowed using draft donkeys named Orazio and Vincenza to avoid soil compaction.
- 'VN' stands for Vinel·lo, a traditional low-alcohol table wine historically drunk by vineyard workers during harvest.

## Food pairing

This light-bodied, high-acid natural red wine thrives alongside light meats, cured charcuterie, and savory Mediterranean tapas. Its soft tannins and energetic profile complement tomato-based dishes and delicate grilled vegetables without imposing harsh astringency.

## Wine making process

The wine is a co-fermented field blend of seven native varieties harvested sequentially in small boxes as each reaches optimal ripeness. Vinification involves short maceration with stems and gentle foot-treading, with successive pressed musts layered sequentially into stainless steel tanks to extend fermentation. Fermentation occurs spontaneously with natural indigenous yeasts and bacteria. The wine ages for seven months on fine lees in stainless steel tanks prior to bottling without added sulfur, fining, or filtration.