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Silvestris 2016 - Gratavinum
Gratavinum

SILVESTRIS 2016 - GRATAVINUM

  Spain
€36.00
32.10
€32.10

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Decanter's TOP Pick !

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Why do we love it?

We will tell you 3 things about Silvestris 2016 GrataVinum and you will understand the reason why it's Spain's diamond.

First off all, it has been on Decanter's list with the best 30 natural wines in the world. More specifically, 3 Decanter specialists tested blindly 122 natural wines from all over the world, and Silvestris unonimously got in the top 30 list.

Secondly, Andrew Jefford, in the same blind tasting, ranked Silvestris 3rd among 122 wines, giving it the astronomical score of 94 points!

Thirdly, it has a unique concentration and purity of fruit while being elegant and balanced. The blend consists of Carignan (85%) - Syrah (15%), which ferments spontaneously with indigenous yeasts. Then the 60% matures for 6 months in new, French, oak barrels of 400 liters, while 40% matures in clay amphorae of 380 liters.

If this is not enough for you, a test will surely convince you!

COLOR

RED

AROMA

VERY FRUITY

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

It has deep purple color.

The dense black fruit like cherry, blueberry and plum, dominates the nose. The barrel comes in perfect balance, giving notes of cinnamon, vanilla and butter. Earthly mushroom notes and forest floor add complexity to the bouquet.

On the palate it has medium body, crisp acidity and robust tannins. Sour cherry, blueberry, vanilla, black pepper, honey, cinnamon, cocoa and black tea make up a rich set. Aftertaste that remains for long in the mouth.

Technical stuff
Color Red
Type Dry
Year 2016
Alcohol 14%
Origin Priorat
Variety Carinyena, Syrah
Aromas Sour cherry, blueberry, vanilla, black pepper, honey, cinnamon, cocoa, black tea
Bottle Size 750ml
Barrique 6 months (60%)
Serving temperature 15°C
Aging 5 years
Closure Cork
Organic Yes

SILVESTRIS 2016 - GRATAVINUM

PAIR IT

Pair it with stewed wildboar, beef steaks or buffalo burgers. 

Wild boar casserole with tagliatelle pasta

  • 1 kilogram of wild boar
  • 1 carrot coarsely chopped
  • 1 celery coarsely chopped
  • 1/2 bunch of fresh onions finely chopped
  • 1/2 bunch of parsley finely chopped
  • 2 cloves of garlic
  • 3 tbsps. of mustard
  • 3 tbsps. of lemon juice
  • 5 allspice berries
  • 1 bay leaf
  • Salt and pepper
  • 200 g olive oil
  • 250 ml red wine (preferably xinomavro)
  • 500 g of tagliatelle

 

Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.

When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.

Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.

Boil the pasta according to the instructions (preferably al dente).

Garnish with a little chopped parsley over the plate.

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