# Perill Noir Carinyena (2017)

- **Producer:** Clos Lentiscus
- **Colour:** red
- **Type:** still
- **Grapes:** Cariñena
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 12.5%
- **Average price:** €27
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** cherry, raspberry, redcurrant, herbaceous, mint, smoke, game, leather, tobacco

## About this wine

Clos Lentiscus is situated in the Garraf Natural Park south of Barcelona, where the Aviñó family has worked the land since the 14th century. After decades of industrial farming, Manel Aviñó restored the estate using traditional biodynamic methods. A pivotal moment occurred when his wife's health condition prompted Manel to eliminate all added sulfur from production, producing raw, expressive wines from old native vines grown on ancient marine fossil soils.

## Interesting facts

- The Aviñó family has farmed the Can Ramon estate since the 14th century across 11 generations.
- Manel Aviñó eliminated added sulfites after his wife's illness prevented her from consuming sulfited wines.
- The vines were planted in the 1930s by Manel's grandfather in shallow soils rich with marine fossils.

## Food pairing

The high acidity, medium-plus tannins, and earthy, savory profile of this natural red demand rich, fatty proteins like wild game and lamb to soften the structure. Savory aged cheeses and cured meats work exceptionally well to complement the natural wild herb and mineral tones.

## Wine making process

Hand-harvested from old Carinyena vines planted in the 1930s, the grapes undergo skin maceration for 15 to 25 days in 1,000-liter French oak foudres and 500-liter clay amphorae with cap wetting only. Spontaneous fermentation occurs via native yeasts. The wine ages on fine lees for 18 to 24 months in a combination of foudres, chestnut and oak barrels, and amphorae before being bottled unfined, unfiltered, and without added sulfur.