Martinet Bru 2022 is a benchmark of Priorat. An excellent red wine that transports you to the terroir from which the grapes originate: Mas Seró, an interesting estate with licorella soils that borders the D.O. Monsant. This wine combines the friendliness of Monsant reds with the distinct character of Priorat wines. An explosive and elegant blend achieved through a combination of garnacha, syrah, cariñena, merlot, and cabernet sauvignon, resulting in a red wine with aromas of black licorice and blackberries and a flavorful, balanced palate with sweet tannins.
Consumption features
Consumption time
General features
Type of wine
Region
Grape variety
25% Syrah, 16% Cariñena, 10% Cabernet Sauvignon, 14% Merlot, 35% Garnacha tinta
Type of barrel
French oak barrels
Type of bottle
Burgundy Bottle
Capacity (cl)
75
General Information
The Garbà wind and licorella soils shape Martinet Bru 2022, an outstanding coupage of the indigenous Priorat varieties cariñena and garnacha with the internationally renowned syrah, cabernet sauvignon, and merlot, well adapted to the terrain.
For the production of this red wine, the grapes, with 20% of the stems and their wild yeasts, are placed in cement tanks where they undergo spontaneous alcoholic fermentation. After a short maceration of 10-15 days, the wine is aged for about 13 months in 4000-liter wooden vats, 300-liter barrels, clay amphorae, and demijohns.
Mas Martinet is a project initiated by the Pérez Ovejero family in 1981, in Falset (Tarragona). Two decades later, the winemaker Sara Pérez leads the Catalan firm with the aim of recovering almost extinct traditional varieties, always working under the principles of organic farming.
Martinet Bru 2022 is a tasty and balanced red with aromas of black licorice, stick, blackberries, and rosemary, and notes of ripe fruit, a pleasant palate, and sweet tannins. Under the D.O.Q. Priorat, it is an ideal red to accompany charcuterie and ham, cured cheeses, poultry, white meats, and red meats.
Tasting notes
In appearance, Martinet Bru displays a beautiful deep garnet color, clean and bright.
Delicate aroma of ripe red and black fruits (blueberries, blackberries, currants), intertwined with notes of tobacco and fresh laurel. Hints of black licorice, licorice root, and rosemary.
On the palate, it is a wine with volume and silky texture, with fleshy and polished tannins that envelop the palate. Its freshness stands out, providing great balance to the whole.
The winery
Winery
Without any family winemaking tradition, Josep Lluís Pérez and his family (Los Pérez-Ovejero) moved to Priorat in 1981 to establish and bring to life the winery Mas Martinet. They began by conducting a meticulous study of the terrain characteristics, microclimate, soil type, grape varieties, etc. The result led them to choose the Mas Martinet estate, located between the towns of Falset and Gratallops, an ideal spot for producing quality wines.
Since the year 2000, the estate comprises 7 hectares with 5 vineyards cultivated in trellis, an olive grove, a vegetable garden, and a Mediterranean forest. The peculiarity is that everything is managed as a single agro-system under the parameters of agroecology. In fact, the vineyard is also worked under the principles of biodynamics, following the lunar calendar. Mas Martinet produces its own compost, and sulfur and copper are replaced with whey and horsetail to maintain the health of the vineyard and soil in a respectful manner.
Mas Martinet Viticultors cultivates the native grape varieties garnacha and cariñena, as well as the foreign varieties cabernet sauvignon, merlot, and syrah. The vines were planted in their optimal development location; each variety is planted in the suitable soil type and orientation, enhancing the typicity and the development of distinctive nuances in the different vineyards.
The winery produces one wine from each plot under the family directive led by Sara Pérez, who heads the Catalan winery. Taking over from her father, she never forgets that this is a true life project for the whole family, "a dream turned into passion."
The winery harvests and vinifies the fruits of each plot at their optimal moment and at their own pace. The wines ferment with native yeasts in wooden or concrete vats, as well as in open barrels for 26-35 days. They perform punch-downs every two or three