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Fruity and unctuous wine, with aromas of apple, pineapple, fennel and also nuts and pine nuts
In the mouth it is intense, dense with a very characteristic and pleasant bitter point, preserving freshness and a slight sweet sensation at the end.
Dry and hot during spring and all summer. Rain shortage during the vegetative cycle of plants, less production and vegetation but very good health. A month of September cooler than normal delayed late varieties a bit. Finally shorter harvest, very healthy and quality.
The whole, ripe and balanced grapes undergo a slight maceration and a gentle pressing, a slow fermentation at low temperature and subsequent aging of the wine obtained on its fine lees for 4 or 5 months in stainless steel tanks. Thus, a Xarel-lo with unique characteristics is obtained.
Perfect for appetizers, fish, seafood, creams, soups, white meats and paellas.
Sugar: 1 - 2gr/L
GRAPES: Tempranillo, Graciano, Garnacha Tinta, Mazuelo, Viura, Malvasía and Garnacha Blanca.
AGED: This Reserva wine is made through 4 separate vinifications of the 7 varieties, with different temperatures and maturation times. The 4 resulting wines are then aged separately for 36 months, in...
Sugar: 1 - 2gr/L
GRAPES: Tempranillo and Graciano
AGED: After 20 months ageing in new American-oak casks, a further 24 months rounding off in the bottle has brought it to its moment of plenitude.
Made mainly with Tempranillo grapes and aged for 20 months in new American oak barrels, and another 24 months...
DO Conca del Riu Anoia
Sugar: 3 - 5gr/L
GRAPES: Macabeo, Xarel.lo, Parellada and Monastrell
AGED: Aged for a minimum of 15 months in the bottle after the second fermentation.
All the organic grapes are handpicked and quickly transferred to the presses by gravity. Pressing is done at low pressure before...