# Tanca els Ulls Garnatxa Negra (NV)

- **Producer:** Celler Tanca els Ulls
- **Colour:** red
- **Type:** still
- **Grapes:** Garnatxa Negra
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €15
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 10–16 °C
- **Aromas & flavours:** cherry, raspberry, strawberry, rose, black pepper

## About this wine

Celler Tanca els Ulls was founded in 2014 by winemaker Francesc (Cesc) Boronat in Nulles, Alt Camp, within Catalonia. Francesc embarked on a mission to restore his family's small estate, previously cultivated by his grandfather, rather than selling grapes to large commercial cooperatives. The estate name, 'Tanca els Ulls', translates to 'Close your eyes' in Catalan, representing the leap of faith required to pursue independent, small-scale artisan winemaking. The vines for this cuvée grow in the Mas Gaya estate in Picamoixons on terraced hillsides supported by traditional dry-stone walls at 270 meters elevation.

## Interesting facts

- 'Tanca els Ulls' means 'Close your eyes' in Catalan, referencing the leap of faith to start an independent winery.
- The vines are grown on steep terraced hillsides using traditional dry-stone retaining walls called 'terrasses de marges de pedra seca'.
- Annual production is strictly limited to around 3,000 bottles per vintage.

## Food pairing

This fresh, light-bodied natural red wine with high acidity and soft tannins pairs wonderfully with tapas, light meats, and earthy vegetables. Its vibrant bright red fruit and coastal mineral salinity cut through rich fatty charcuterie without overpowering delicate poultry or grilled herbs.

## Wine making process

Grapes are organically farmed and harvested manually with cluster selection in the vineyard. Vinification involves 10 days of whole-cluster maceration followed by pressing. Spontaneous fermentation occurs with native wild yeasts in stainless steel tanks. The wine is aged on fine lees for up to 3 months in stainless steel before being bottled unfined and unfiltered with minimal sulfur additions.