Planted in 1991 at around 300 metres altitude, Dofi is on ferrous brown and yellow slate – a more voluptuous, more energetic soil than L’Ermita. Still, the soil is poor enough that its grasses are cut back, as the vines don’t need any competition for nutrient in the dry, poor soils. Dofi is planted to three genetic versions of the local Garnacha: that of L'Ermita itself, one from the ‘les Aubaguetes (the Shady Vineyard)’ at Bellmunt to the south of Gratallops, and another strain from La Vilella Baixa.
Organically farmed, protected by valerian and cereal infusions and sprayed with mined sulphur, with added nutrient from sheep/cow poo every 3 years. Composed of Garnacha with a touch of Samsó, Dofi is de-stemmed, gently crushed, fermented in open vat with pigeage and 42 day maceration, before aging in new French barrique, bottled unfiltered and unfined. Garnacha with 4% Samsó.
Thanks to its soil, Finca Dofi has more cherry-pith textural richness than the delightful austerity of the Gratallops village wine. Dofi is loaded with medicinal brushy-bitter herbs and earthen hill-country smells. The nose tingles with pink grapefruit among Mediterranean balsam. The palate has wonderful sweet-spiced pippy richness, and full tannins decorated with herbs. A vibrant OJ-acid inflection gives freshness and rips all into an electric line. The palate is lively and vital with no heft despite its richness and power.