Coma d'en Pou is a collective name for some vineyards located East of Gandesa, at the foot of the Serra de Cavalls. A coma is a small valley in catalan.
The Coma d'en Pou covers around 10 ha, planted with vines and olive trees. The first wine (a very limited volume) was made in 1996. During the 1990's, Cabernet Sauvignon was the main grape in the blend; now it is Grenache Noir.
Vinification
Maceration and alcoholic fermentation at 24°C in stainless still tanks (22 days).
Then malolactic fermentation and ageing for 12 months in new Allier oak barrels.
Production: 17.700 bottles.
Storage potential
10 years.
To serve
18°C in a large glass. Decant before serving (at least during the first 3 years).
Trial analysis
Deep red colour. Exuberant aromas of red fruit and sweets with some toasted notes and a hint of minerality on the nose.
Large, full-bodied on the palate, with balsamic and fruity notes. A deep, softly tannic wine. A typical great Priorat.