The first of some fresh new tasty bois out of the famed Los Pirineos is an absolute banger.
Huge, juicy, gummy, and massively sweet. This carbonic pacamara reminds us of the legendary CM lot from El Arbol last season. And, much like it's carbonic macerated buddy, this lot has been pulped then placed in temperature and humidity controlled tanks. Once filled the tanks are flushed with carbon dioxide to push any oxygen out and sealed. Within this environment temperature is manipulated to drive specific taste characteristics during fermentation presenting in the cup with enormous sweetness and elevated complexity.
P.s. If you've read this far, we'll have some fresh CM releases from El Arbol dropping soon too.