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Produktdetaljer
Om vinet och dess karaktärLand:
Spain
Region/Underregion:
Catalonia/Costers del Segre
Klassificering:
VM
Certifiering:
Biodynamic, Organic, Natural
Druva:
Grenache Blanc (100%)
Årgång:
2023
Färg:
Slightly cloudy wild white color.
Arom:
After aeration it shows aromas of chamomile, fennel, fresh grass and resin; followed by notes of green apple and citrus and bergamot peel.
Smak:
Fibrous and crisp texture. The palate reveals a memory of white-flower infusion with notes of citrus rind and a saline, fresh sensation that spreads across the palate. Nice textural sensations thanks to the skins and lees, that combined yield a fantastic balance between a briny-like style and a traditional white.
Alkoholhalt:
12%
Sockerhalt:
0.2 g/l
Syra:
-
pH-värde:
3.5
Sötma:
Dry
Innehåller sulfit:
Nej
Volym:
750 ml
Förslutning:
Natural cork
Flaska:
Glass
Serveras bäst:
-
Mat till vinet:
Aperitif, Asian, Fish - lean, Mushrooms, Party drink, Pasta / Pizza, Poultry, Shellfish - flavored, Shellfish - natural, Spicy food, Vegetables
Vinmakarens matrekommendationer
- Aperitif
- Asian
- Fish - lean
- Mushrooms
- Party drink
- Pasta / Pizza
- Poultry
- Shellfish - flavored
- Shellfish - natural
- Spicy food
- Vegetables
Vinifikation, vinmakarens egna ord
Jordmåner:
Chalk, Gravel, Sand
Terroir:
Gypsum-rich soils, thanks to our proximity to La Serra Llarga. Gypsum is intercallated with pebbles and sands that were sedimented by the Noguera Ribagorçana Riber. Despite being some 200km away from the seaside, our climate is Continental, as there is a whole mountain range stopping the inflence from the Mediterranean to reach us. This together provides freshness, salinity and minerality to the wines. This wine is a single Plot Wine from our Vinya Nuria Estate, the closest one to the river. .
Skörd:
Picked by hand
Jäsning:
Steel (100%)
Lagring:
Steel (100%) 2 months
Vinmakare:
Pilar Salillas
Direct pressing of 2/3 of the skins. Fermentation of this cloudy must with wild yeasts with the rest of the skins and a small part of the stems. Natural malolactic fermentation, followed by ageing on lees for 2 months.