2025 · Single-barrel still red, Merlot and Garnatxa, neutral oak
Vin-Q Negre - Dues Terres
Two places, two farming frameworks, one barrel. Merlot gives contour; Garnatxa gives lift, generosity, and aromatic range.
Vintage Passport
Dues Terres · 2025
Lot L-XA2025-RAM
In the bottle
- Merlot50%
- Garnatxa50%
Vineyards
Merlot
Vilobí del Penedès
- Parcel
- ES-CT-B-VILOBI-P03
- Picked
- 21 September 2025
- Farming
- Biodynamic and regenerative practices, dry-farmeddeclared
Garnatxa
Verdú, Lleida
- Parcel
- ES-CT-L-VERDU-P11
- Picked
- 18 September 2025
- Farming
- Biodynamic and regenerative practicesdeclared
Farming is declared by the grower and logged as dated operations and inputs, including each biodynamic preparation.
- Bottles
- About 266 bottles
- Bottled by
- RE. 5231 · B-08796 ES
- Release
- December 2026
In the glass
Taste profile
Each dimension scored from 0 to 100
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Aromas
- dark cherry
- plum
- soft red fruit
- rosemary
- thyme
- dried tobacco leaf
Palate
- bright savory freshness
- medium body
- Garnatxa glycerol without heaviness
- soft polymerized tannins
Finish. Long, savory, and saline, with faint tannin grip and no intended oak flavor.
Serving
Serve at 15–17 °C.
With
- cured meats
- aged cheese
- lamb
- mushrooms
- tomato-based stews
- olive and anchovy dishes
How it is made
A single-barrel red. Merlot from Vilobí gives dark cherry, plum, flesh and soft tannin; Garnatxa from Verdú adds glycerol, ripe red fruit and Mediterranean herbs.
- 1Ferment each lot separately on its own yeasts: the Garnatxa from 20 September, the Merlot from 26 September.
- 2Cool both wines below 8 °C and set each to pH 3.25.
- 3Blend 100 L of each and add 40 mg/L SO₂, the one sulphur addition.
- 4Fill a neutral 225 L oak barrel to the top.
- 5Top up weekly for 9 months, tasting and checking volatile acidity throughout.
About 266 bottles
Release: December 2026