En Números Vermells started as a small side project for the esteemed Silvia Puig while her main focus was the wines of Bodegas y Viñedos Ithaca (Puig Priorat). It is now Silvia's sole focus, however still very small (about a 5,000 bottle production), as she makes all of the wine in a small garage, around the corner from her husband Pieter Truyts's Restaurant 'Brots.' She is located in Poboleda, a small village in the famous Gratallops district of Priorat, where she also works with her few small vineyards that range from 30 to 100 years old. She tends to her old vines completely organically, applying several biodynamic techniques as well to make sure that the fruit is pure and has a perfect balance of sugar, acid, and skin health at harvest. In the cellar she utilizes small stainless steel tanks, a range of used French barrels, and 380 liter clay amphorae, so that she can let the fruit ferment naturally and showcase its sense of place. Silvia is making some of the freshest and cleanest expressions of Priorat in the region, because for her, showcasing the incredible terroir and fruit of her home's land is not worth hiding with over-maturation and oak.
en númros vermells 'blanc'
100% garnatxa blanca ENV Garnatxa Blanca is among the greatest examples on the planet of this remarkable grape. Hand-harvested during the last week of September from very steep, llicorella slate soils, this old-vine fruit came into the cellar for a cold maceration with the skins for close to 24 hours before the grapes were pressed and the temperature raised in order to let fermentation begin. Fermentation took place in 500L oak barrels, along with clay amphora, which lasted for nearly 40 days before it was then moved to stainless steel tank to rest before bottling. The result is as dynamic as it is layered, with honeyed fruit and a brilliant sense of purity on the nose. On the palate, the Garnatxa Blanca leaves no component unrepresented, as its minerality, fruit, weight, and acid all come together in unison to make a harmonious white of elegance and prestige. Truly fun to enjoy with a captive audience, or to counter a plethora of earthy or rich and fatty foods. |
en números vermells 'aiaiai' garnatxa negra & peluda, carinyena, syrah, merlot Aiaiai is Silvia’s freshest style red, and newest to her line up of incredible Priorat, taking its name from the expression that represents sincere surprise or dumbfoundness – AiAiAi! The grapes for this wine came from old vineyards on the steeply terraced, llicorella-slate soils, were hand-harvested, and brought to Silvia’s garage to begin a cold, 48-hour maceration. A blend of Garnatxa Peluda, Garnatxa Negra, Carinyena, Syrah, and Merlot, the must was separately fermented in varying 300L and 500L French oak, where it also rested for 9 months before blending and an unfiltered bottling. The final wine is an approachable yet serious Priorat, with intensity in its fruit and structure, but with lifted acidity and floral aromatics. There are hints of anise, brambly berries, chocolate, and that delicious finish of wet and slatey rock that great Priorats showcase. Its so delicious that it could make one slap their forehead and say, ‘AiAiAi! – that’s great Priorat!’ |
en números vermells 'black label'
garnatxa negra & peluda, carinyena En Números Vermells Black Label is one of Silvia’s top red wines, and made in a very small quantity (only about 100 cases). Coming from some of her oldest vineyards, this is a unique Priorat blend that does not utilize any international varietals, but only showcases the local Garnatxa Peluda, Garnatxa Negra, and Carinyena grapes. The steep, llicorella-slate soils were hand-harvested and brought into the cellar (garage) for separate fermentations in both 300L and 500L French oak barrels with natural occurring yeasts. The wine then rested in the same barrels for 13 months before it was blended and bottled without filtration. The resulting juice is rich and luscious, yet delightfully fresh and balanced. There are loads of dark fruit and spice laden through the nose and palate, while accompanied by ample acidity and gripping tannins, and all leading to a long finish of slate driven minerality that sets great Priorat aside from the rest of the world. |