Finns även i följande Mixboxar:
Cantariña
Bierzo Varietals
En serie med 6 olika viner gjorda av alla druvsorter från Bierzo!
Vinmakarens anteckningar
Ditt paket levereras till din dörr inom4 - 16 dagar
Cantariña tar emot och packar din beställning (1 - 4 dagar)
Fraktbolaget hämtar din beställning och levererar den direkt till din dörr.
Produktdetaljer
Om vinet och dess karaktärLand:
Spain
Region/Underregion:
Castile and Léon/Bierzo
Klassificering:
DO
Certifiering:
Organic
Druva:
Godello (100%)
Årgång:
2024
Färg:
Lively gold color, shiny and bright.
Arom:
Good balance between its fruity style and the complexity and structure of barrel fermented white wines. Hints of apple, white flowers, and citrus notes over a well integrated oak.
Smak:
A long and round wine, gastronomic and showing the typical freshness of Bierzo wines. Good evolution once opened, adding hints of dried flowers and salinity.
Alkoholhalt:
13.5%
Sockerhalt:
3.1 g/l
Syra:
7.66
pH-värde:
2.98
Sötma:
Dry
Innehåller sulfit:
Ja
Volym:
750 ml
Förslutning:
Natural cork
Flaska:
Light glass
Serveras bäst:
7 - 12 °C
Mat till vinet:
Asian, Charcuterie, Cheese - goat cheese, Cheese - mature and hard, Cheese - mild and soft, Fish - lean, Fish - fat, Lamb, Mushrooms, Party drink, Pasta / Pizza, Pork, Poultry, Shellfish - flavored, Shellfish - natural, Spicy food
Mognadspotential:
0 - 10 years
Vinmakarens matrekommendationer
- Asian
- Charcuterie
- Cheese - goat cheese
- Cheese - mature and hard
- Cheese - mild and soft
- Fish - lean
- Fish - fat
- Lamb
- Mushrooms
- Party drink
- Pasta / Pizza
- Pork
- Poultry
- Shellfish - flavored
- Shellfish - natural
- Spicy food
Vinifikation, vinmakarens egna ord
Jordmåner:
Clay, Limestone
Terroir:
Village wine blending godello wines from 2 vineyards in Villafranca on South / Southeast facing hills on clay and calcaire clay soils. Dry farming, organic regenerative viticulture, permanent green covers, no tillage.
Skörd:
Picked by hand
Jäsning:
Old oak (100%)
Lagring:
Old oak (100%) 11 months
Vinmakare:
Santi Ysart
Manual harvest, skin maceration in cold storage before pressing. Spontaneous fermentation in 225 and 500 l used French oak barrels where it stays in static aging on its lees. No stabilization, light filtration at bottling.