# Sang de Corb (2021)

- **Producer:** Celler Frisach
- **Colour:** red
- **Type:** still
- **Grapes:** Garnatxa Fina, Garnatxa Peluda, Cari!ena
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 13.5%
- **Average price:** €26
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** cherry, plum, violet, herbaceous, liquorice, toast, cedar, smoke

## About this wine

Celler Frisach is located in Corbera d'Ebre within Terra Alta, Catalonia. Re-established in 2008 by brothers Francesc and Joan Ferré, whose family has farmed vines in the region for over two centuries, the estate focuses on historic local varieties and traditional farming methods. Sang de Corb ('Blood of the Crow') derives its name from local folklore and pays homage to the village of Corbera d'Ebre, which was deeply impacted during the Battle of the Ebro in the Spanish Civil War. The grapes originate from Finca Dellà del Riu, a 65-year-old co-planted field blend vineyard surrounded by almond, olive, and apple trees.

## Interesting facts

- The name Sang de Corb means 'Blood of the Crow' and honors the resilience of Corbera d'Ebre after the Spanish Civil War.
- Grapes come from 65+ year-old vines co-planted alongside olive, almond, and apple trees in a traditional field blend setup.
- All three red grape varieties are harvested simultaneously and co-fermented together in concrete tanks.

## Food pairing

The concentration, structured tannins, and vibrant acidity of this Terra Alta red call for rich proteins and fats that soften tannin perception. Earthy dishes such as wild mushroom stews and aged sheep cheeses naturally complement the herbal and mineral complexity of old-vine Garnatxa and Cari!ena.

## Wine making process

Organically grown grapes from the Finca Dellà del Riu parcel are harvested manually at the same time. The Garnatxa Fina, Garnatxa Peluda, and Cari!ena are co-fermented whole-cluster in concrete tanks with native yeasts, utilizing traditional foot-treading. The wine matures for 12 months in 300-liter French oak barrels and neutral wooden fudres before being bottled unfined and unfiltered, with minimal sulfur dioxide added.