DiT Celler Selenita Tinto 2012  Front Label
DiT Celler Selenita Tinto 2012  Front LabelDiT Celler Selenita Tinto 2012  Front Bottle Shot

DiT Celler Selenita Tinto 2012

  • V91
750ML / 14.5% ABV
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750ML / 14.5% ABV

Winemaker Notes

Blend: 70% Garnatxa del Pais & 30% Samsó (Cariñena)

Critical Acclaim

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V 91
Vivid ruby. Oak-spiced red/blue fruit scents deepen with air, picking up suggestions of licorice and mocha and a touch of smoky minerality. Sappy, concentrated and seamless on the palate, offering raspberry and boysenberry flavors that are underscored by a vein of juicy acidity. Finishes with very good clarity, well-knit tannins and strong, fruit-driven persistence.
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DiT Celler

DiT Celler

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DiT Celler, Spain
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Winemakers Dani Sanchez and Toni Coca met at the begining of their careers, working together in the Priorat region fifteen years ago. They both went on to start their own wineries - Azul y Garanza in Navarra (Dani) and Coca i Fitó in Montsant (Toni). And founded the DiT Celler proyect together, combining their strengths and knowledge to make the first organic wines in the D.O. Montsant and D.O. Terra Alta. Today, DIT Celler is owned and operated by Dani exclusively.
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Surrounding the region of Priorat on all sides, Montsant shares much in common with its neighbor. Though its soils contain less schist than that of Priorat, its old Garnacha and Carinena vineyards produce wines of similar intensity and character.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

SPRVKZSELN12C_2012 Item# 671629

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