DOLÇ MATARÓ Evolució+
50,00 €
Dolç Mataró Evolució+
Limited edition from the family’s private library, released after 15 years of ageing and bottle evolution. A mature and exceptional expression of our most iconic sweet wine, showcasing the depth and balance that only time can provide. The 94 points awarded by the Peñín Guide confirm its unique character and its remarkable ability to evolve with elegance.
ART LAIETÀ D’ALTA ALELLA
Wine type: Organic red sweet wine
Grape varieties: Mataró (Monastrell)
“The finest expression of our emblematic sweet wine”
WINE TASTING NOTES
- Sight – Cherry color with subtle brown highlights.
- Nose – Aromas of candied fruits, plums, dry figs and blackberries with subtle notes of Italian cherry tomatoes, orange peel and Japanese green tea.
- Palate – Creamy and tasty, remembering the aromas of candied black fruit with an original balance of tannic sensations, acidity and sweetness.
AWARDS AND REFERENCES:
- Guía Peñín 2026 – 94/100
VINTAGE 2010:
After a rainy and cold winter –including an unusual snowfall for the Maresme region– the vines started sprouting later than usual, but with great vigor as a result of the humidity accumulated in the soil. The summer, with mild temperatures, made the ripening process slow, with the harvest beginning in mid-August. Daily ripening controls allowed the grapes to be harvested at their optimum moment, achieving the right degree and acidity. This vintage, defined by slow maturation, produced wines with exceptional acidity and a structure perfectly suited for long ageing.
Winemaking
The grapes are harvested as they begin to overripen, just before the onset of raisining. After destemming and careful grape-bygrape selection, the fruit is placed in stainless steel tanks. Maceration lasts for six months, with pump over initially carried out daily and later weekly. Following a gentle pressing, the wine undergoes a two-month ageing in French oak barrels. After 14 years of bottle ageing, the cork is renewed to ensure the wine reaches the consumer expressing its full aromatic and flavour potential.
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