Bota hails from Tom's own single hectare parcel, right outside his house. Here the alluvial soils are more rocky and some of the vines were planted as far back as the late 30s, at the end of the Spanish civil war.
It's a field blend, mixing mainly Carinyena with Garnatxa and around 10% of the blend coming from white grapes like Macabeu and Picapoll. Despite this addition this is still resolutely the denser, more robust of Tom's two reds and has a distinctly Mediterranean character - well-ripened, herbaceous and spicy with deeper notes of salty black olive. Bristling with spice, it is a dark, sappy wine with a robust structure and some charming Catalan rusticity.
The grapes were destemmed, crushed and co-fermented in fibreglass tanks with a two-week maceration, before being pressed off into a huge old 1500-litre barrel - the eponymous 'bota' - for 18 months' rest with just a single racking, before bottling on the same day as Rossu 2022.
