Aixalà i Alciat 'Destrankis' Priorat, 2018

Aixalà i Alciat 'Destrankis' Priorat, 2018

Regular price $32.00

This wine is made of 80% Garnacha and 20% Carignan. A bold and enticing nose of dark earth and licorice followed by jammy dark fruit, baking spices, and herbs on the palate. A rich flavorful blend, not too far off from southern French reds, that would pair very well with grilled lamb chops and broccolini on a cool fall evening. “Destrankis” is a Catalan term referring to contraband trafficked by smugglers during the fascist Franco dictatorship, and an affectionate nod to lawlessness from the confines of one of the wine world’s most rule-governed DOs!

  • Dry
  • Full Bodied
  • Light Tannins
  • Organic
  • High Acid

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  • West Hartford

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PAIRS well WITH

  • Grilled Foods
  • Red Meat
  • Grilled Vegetables

Details

From our supplier: Celler Aixalà i Alcait is Jordi Aixalà, Sussi Alcait, and their budding winemaker daughter, Alzina. Based in mountain village of Torroja del Priorat, they produce just 15,000 bottles of wine per year in a tiny garage winery, disproportionate in size to the exciting variety of wines and the importance of their project to the village. Aixalà i Alcait’s vineyards and olive groves are all certified organic as a matter of principle: taking care of the
health of the land is non-negotiable and a mission they are vocal about. Fermentation takes place in small 1000L stainless steel tanks, with aging in a variety of vessels. SO2 additions are strategic and low. “Natural” wine is not a stylistic category to speak of in the Priorat, where the wines tend to be classically built for aging. Aixalà’s wines would certainly qualify, however, due to absence of additives (other than SO2). “Destrankis” is a Catalan term referring to contraband trafficked by smugglers during the fascist Franco dictatorship, and an affectionate nod to lawlessness from the confines of one of the wine world’s most rulegoverned DOs! The wine is an approachable young Priorat, made of Grenache and Carignan from vines planted between 1983 and 2014, fermented with native yeasts in stainless steel and 10 days of maceration, then aged for 9 months in used French oak.

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