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eccomi_transparente_small_pruebaEccomi Tinto Super Premium is primarily made from a blend of grapes coming from the Ca l’Elsa parcels lying near an inactive volcano where the soil is composed of siliceous-limestone and volcanic stones, with very good drainage.  The rest from of the blend comes from the Can Nobas Sur parcels, which lie near a river where the soil is siliceous-limestone with alluvial stones.


Varietals: 60% Marselan, 20% Merlot 10% Cabernet Franc, and 10% Petit Verdot.


Winemaking practices

The grapes are hand harvested, each variety is vinified separately. Once completely de-stemmed, the grapes are gently crushed and placed in the top section of a double stainless-steel vat.  Next, the wine goes through the process known as bleeding (saignée), as it descends into the lower vat by the force of gravity.

According to the variety and the type of wine to be made, fermentation (7-10 days) begins and, in the same vat, the grapes are macerated for 15-30 days (micro-oxygenation) resting on the leesin order to obtain maximum color, aroma and fine tannins.

Tasting Notes

With vines planted in a unique place next to the natural park reserve, Les Gavarres, this extraordinary wine is the result meticulous work and genuine care for the vines. The wine is rich, deep in color, round and powerfully expressive with notes of ripe red and dark berries with a hint of creamy, dark chocolate and a touch of oak.  Improves with age.


  • Fermentation temperature: 18 – 20 °C (64.4 – 68 °F)
  • Malolactic fermentation in oak barrel


  • 12 months in 225 liters, newMerrain French oak barrels, medium toast.
  • 12 months in bottle before release

Harvest Dates: October

First vintage: 2008

Total bottles produced: 25,000 bottles

Analytical Data:

  • Alcohol14.25%
  • PH level: 3,48
  • Residual Sugar: 1,8
  • Acidity (grams/liter): 5,69

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