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4 Gotes - Portal Del Priorat (Alfredo Arribas)
Portal Del Priorat

4 GOTES - PORTAL DEL PRIORAT (ALFREDO ARRIBAS)

RED
  Spain
€23.30
19.80
€19.80

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Has what most Priorat wines are missing!

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Why do we love it?

If you like Grenache and natural wines that leave the terroir to express itself and shine, then 4 Gotes of Alfredo Arribas is the perfect match for you!

Alfredo Arribas is part of the Portal Del Priorat winery, the philosophy of which is that vineyards are like a painting canvas. As colors complement one another in a painting, so plants, animals and insects complement the vine. Mild natural vinification and minimal interventions that aim to bring out a fresher and finer version of Priorat. Gotes in Catalan means "drop" and so 4 gotes are 4 drops of 4 different Grenache (Negra, Peluda, Tintorera and Gris). These drops are combined in a subtle rain of freshness, that’s missing from Priorat's wines. Everything starts with Whole bunch fermentation in stainless steel and cement tanks. After that it ages for 8 months in tulip shaped cement tanks.

All the above make up an impressive, juicy wine that will enchant you from the first sip!

COLOR

RED

AROMA

PRONOUNCED

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

At first, you get the feeling like you are walking into a garden with strawberries and lavender, after a summer rain. It has an incredibly refined mouthfeel with lacy tannins and impressive concentration. The fruit is juicy and overflows with freshness.

Slightly chilled is even better.

Technical stuff
Color Red
Type Dry
Year 2017
Alcohol 14%
Origin Priorat, Spain
Variety Garnacha Tintorera, Garnacha Peluda, Garnacha Tinta, Garnacha Gris
Aromas strawberry, cherry, red and berries, plum, framboise, lavender, hints of tea and leather.
Bottle Size 750ml
Barrique -
Serving temperature 14ºC
Aging 5 years
Closure Cork
Organic No

4 GOTES - PORTAL DEL PRIORAT (ALFREDO ARRIBAS)

PAIR IT

with pasta amatriciana, pizza with prosciutto or imam baildi.

Pizza with prosciutto and arugula

  • 1/2 cup tomato sauce
  • 1 tsp. of grated red pepper
  • 1/4 tsp. oregano
  • 2 tbsps. of olive oil
  • 1 ball of pizza dough, flattened
  • 3/4 cup mozzarella, grated
  • 4 slices of prosciutto, cut into four
  • 1/4 cup mushrooms cut into slices
  • 1/2 small red onion, sliced ​​thinly
  • 1-2 tbsps. Parmesan cheese, grated
  • 1 cup of rocket

Preheat the oven to 200oC.

In a bowl, mix tomato sauce, oregano and red pepper. Apply the mixture over the flattened pizza dough. Cover with the half grated mozzarella.

Spread prosciutto, mushrooms and onion evenly and sprinkle with the rest of the mozzarella.

Brush the dough crust with olive oil and sprinkle with the grated parmesan cheese.

Place the pizza on baking paper sheet and bake until the cheese gets a golden color, about 10 to 12 minutes.

While the pizza is in the oven, put the rocket, 1 tablespoon of olive oil and a little salt in a small bowl and mix it up.

Remove the pizza from the oven. Let it cool for 5 minutes and then apply the rocket mix. Cut the pizza and serve it warm or at room temperature.

 

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