How does it taste?

Fruit

Toast

Body

Acidity

Information

Ageing
Joven con crianza
Appellation
Calatayud
Grape
Garnacha
Country
Spain
Recommended Pairing
Game meats, Cured cheeses, Red meats
Zones
Aragón
Alcohol
14,5%

Tasting notes

Look

Red cherry, clean and bright.

Smell

medium, fruity, clean and powerful intensity. Varietal character where the aromas intermingle with florares red fruits aromas, toasted and spicy tones provided by the oak aging.

Taste

soft, broad and structured attack. Rich in nuances and broad aftertaste.

The Winery

SOMMOS

Bodega SOMMOS, an avant-garde winery in the heart of Somontano whose architecture is recognised by the international press. A commitment to knowledge, to being much more than just a winery where wine is made. Bodega SOMMOS has 355 hectares of vineyards in Somontano. We cultivate low-yield vines, giving priority to quality over production.

High quality wines. Exclusive wines. Wines that have caught the attention of consumers and great experts.

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Sommos Nietro

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Description of Sommos Nietro

Nietro is one of the only wines produced by the Huesca winery SOMMOS in Calatayud, under the name of SOMMOS Garnacha, the winery that maintains in these lands.Nietro Red wine remained between 4 and 6 months in barrels. Without being an aged wine, Nietro stands out for its structure and amplitude, given that time it remains in French oak barrels.We recommend pairing it with Red Meats or Cured Cheeses.

Ideal pairing

Red meats

Making notes Sommos Nietro

Notas del Viñedo

Vineyards of 40 years from the Sierra de Pardos and Santa Cruz, in the municipal terms of Castejón de Alarba, Alarba and Acered. Traditional culture in glass, at an average altitude of 950 meters. Singular vineyard in the wine panorama, capable of expressing the true personality of the Garnacha. Slopes with very poor floors and scarce organic content, with a yield of 1kg per strain.

Making notes

Vintage the first week of October. Manual vintage in boxes of 20 kg. Eviting in this way the breaks and bruises in the clusters. After the cooling period of the fruit in the refrigeration chamber, the whole grape is processed on selection tables, in order to dispose of the scarce non-suitable clusters. Fermentation at 26ºC with temperature control. A maceration is carried out over 10 days, thus seeking selective extraction of tannins and fruity aromatic compounds. Once the desired objectives are obtained, the bleeding is proceeded and a gentle pressing of the boles with a vertical press. Raised on its lees in a selection of French oak barrels for 6 months. The battonage technique is used to find the balance that grants the maximum fruity expression of the Garnacha variety and its terroirs.