Winemaker's notes
Your package will arrive at your doorstep within4 - 16 days
Mastinell will receive and pack your order (1 - 4 days)
The courier will pick up your order and deliver it straight to your door
Product details
About the wine and its characterCountry:
Spain
Region/Subregion:
Catalonia/Penedès
Classification:
DO
Certification:
Organic, Vegan
Grape:
Malvasia de Sitges (30%)
Parellada (70%)
Vintage year:
2024
Color:
Pale yellow color with greenish hues
Aroma:
Intense aroma marked by notes of white fruit, citrus and hints of Mediterranean herbs.
Taste:
In the mouth, a pronounced acidity makes it reveal itself as a refreshing wine, light yet very persistent at the same time
Alcohol content:
12%
Sugar content:
0.5 g/l
Acidity:
5
pH-value:
3.32
Sweetness:
Dry
Contains sulphite:
No
Volume:
750 ml
Closure:
Natural cork
Bottle:
Glass
Best Served:
7 - 9 °C
Food pairing:
Aperitif, Buffet food, Cheese - mild and soft, Fish - lean, Party drink, Pasta / Pizza, Shellfish - flavored, Shellfish - natural, Spicy food, Vegetables
Food pairings by the winemaker
- Aperitif
- Buffet food
- Cheese - mild and soft
- Fish - lean
- Party drink
- Pasta / Pizza
- Shellfish - flavored
- Shellfish - natural
- Spicy food
- Vegetables
Vinification, winemaker's own words
Soils:
Clay, Gravel, Sand
Terroir:
Mediterranean climate, organic, manual harvest
Harvest:
Picked by hand
Fermentation:
Steel (100%)
Storage:
Steel (100%) 3 months
Winemaker:
Mery Nieto
Blanca is a unique blend that reflects our commitment to the authenticity of the Penedès. Its production is based on minimal intervention, highlighting the vitality and expression of two historic varieties: Parellada, over 50 years old and cultivated using goblet training, which brings subtlety and precision, and Malvasía de Sitges, which adds a wilder and more genuine touch. During the harvest, we select each cluster to ensure the highest quality. Destemming and pressing are carried out in a respectful manner, guaranteeing the protection of the grapes. The clarification of the must before fermentation is natural, through sedimentation.