Two places, two farming frameworks, one barrel. Merlot gives contour; Garnatxa gives lift, generosity, and aromatic range.
Merlot from Vilobi del Penedes and Garnatxa from Verdu, Lleida
ES-CT-B-VILOBI-P03 / ES-CT-L-VERDU-P11 · 260m alt
41.3892° N, 1.6622° E / 41.6127° N, 1.1444° E
EMBOTELLAT PER RE. 5231 · B-08796 ES
Biodynamic and regenerative practices
declared · not certifiedPreparations, dilution, dose and application dates are recorded under the Vin-Q Regenerative Vineyard Protocol. This describes the practice performed, not a certified status: the wine is neither Demeter-certified nor EU organic certified.
No value here is estimated. Each one shows what stands behind it, and a missing critical value holds its gate rather than being filled in.
A single-barrel 2025 red where Vilobi Merlot gives dark cherry, plum, mid-palate flesh, and soft tannin, while Verdu Garnatxa adds glycerol, ripe red fruit, Mediterranean herb lift, and aromatic depth.
For food-led buyers and natural-wine-literate restaurants: a bright, savory Mediterranean red built for cured meat, aged cheese, lamb, mushrooms, tomato, olive, and anchovy.
The blend extends the aromatic profile from Merlot plum and dark cherry into Garnatxa strawberry, Mediterranean herbs, and glycerol. That breadth makes the wine more flexible with food than either component alone.
Restaurants, sommeliers, and collectors who value natural-wine energy but still expect measured cellar control, traceability, and a clear food use case.
A savory table red: bright, saline, medium-bodied, structured by Merlot, and made more aromatic by Garnatxa.
One neutral 225 L barrel, 9 months ageing, no fining, light filtration, and no SO2 adjustment at bottling.
Click any dimension to see how its position was arrived at.
Finish: Long, savory, and saline, with faint tannin grip and no intended oak flavor.
Can Vilobi Merlot and Verdu Garnatxa be unified into a credible gastronomic red when the blend is built around aromatic complementarity, pH control, neutral oak, full barrel fill, and weekly topping?
Serve at 15-17 deg C with cured meats, aged cheese, lamb, mushrooms, tomato-based stews, olive, anchovy, or cured-fat dishes.
