Baboix 2020


Elaboration: The different varieties are fermented separately at a temperature of 26 ºC. Maceration is long, followed by the malolactic fermentation. Once this process is completed, we proceed with the 'coupage'. After that, we keep the wine in French and American oak barrels during the next 12 month. Afterwards, it is bottled and aged for 4-6 months into the bottle.

Characteristics: Dry red wine, with a complex bouquet mixing the aromas from both the grapes and the oak. In the mouth it is fleshy, velvety, full and round. Ripe.

Recommendations: Drink at temperatures between 16 ºC and 18 ºC, up to 15-20 years after elaboration.


Grape varieties: 30% Grenache, 30% Carignan, 15% Cabernet Sauvignon, 20% Merlot and 5% 'Ull de Llebre' (Tempranillo).

Type of soil: Decomposed granite with scarce organic matter.

Origin: Vines cultivated in terraces with vertical trellis system.

Alcohol content: 14% to 15% by vol.

Pairing: A well-structured, fleshy, velvety and ripe wine. It requires consistent and corpulent dishes in order to complement its voluptuousness. Well combined with all kinds of hunting meat, stewed veal and complex sauces. Perfect with snails. Also well paired with corpulent fishes, like tuna or salmon. Blue and cured cheese. Bitter chocolate.

Regarding the most recommended cooking methods, we could point out elaborated dishes with complex sauces and stews. It’s perfect for spicy and peppery meals.


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