40% Red Grenache
30% Carignan
25% Cabernet Sauvignon
5% Syrah –Old vines

Various estates in the Falset Valley: predominantly clay, granite, limestone, and slate.
Mediterranean, very dry and hot summers. Annual rainfall around 450 mm
3 months in French and American oak barrels, followed by 1 year in underground cement tanks
≤ 8,000 bottles
16 ºC
Bordeaux bottle of 750 ml and magnum of 1.5 L
Intense dark cherry with a reddish rim.
Full-bodied, bold yet delicate. Intense ripe red fruit, spices, and balsamic notes. Blackberries, black pepper, and juniper. Soft, well-structured tannins. Persistent finish.
Aromas of forest, sweet treats, and caramelized fairground apples. Sweet notes of ripe red and black fruit. Hints of herbs and sweet spices.

With magical artwork by Oriol Malet, the label of Aloja Negre immerses us in a mystical world where Catalan folklore and winemaking meet. The central figure of this artistic piece is a water nymph, an emblematic character in Catalan mythology, known for her celestial beauty and enchanted world.
As legendary beings, aloges appear to humans on rare occasions, such as the magical night of the summer solstice, emerging from the depths of lakes and rivers or behind veiled waterfalls. Their ephemeral presence symbolizes rarity and exclusivity, qualities that translate into the exceptional attributes of this wine.
The beauty and mystery of this nymph, with her deep gaze, resonate with the intense dark cherry tones and reddish hues of the wine. Her ethereal figure, in perfect harmony with the surrounding nature, alludes to the forest aromas, sweet treats, and caramelized apples expressed in the nose. Her grace and elegance are reflected in the delicate way the wine fills the palate, while at the same time delivering persistence and depth. This nymph, with her enchanted aura, embodies the sensitivity, harmony, and perfect balance found in every drop of Aloja Negre.

PAIRING
Cuttlefish with its ink, beans, and garlic prawns.

White and red meats, game, spicy dishes, cheeses.
Chicken with prunes and pine nuts, grilled beef entrecôte, esqueixada of cod, rabbit with crayfish, baked eggplant.
PAIRING