Designation of origin: DO Alella
Typology: white wine with xxx months in French oak barrels
Wineyard: two plots: one in Cabrils with views of the Mediterranean Sea and 15 years old vines, the other in the Vallès (Santa Maria de Martorelles) with century-old vines
Terroir: “saulo (Sandy clay)“
Varieties: Pansa blanca (80%) and white Grenache (20%)
Added value: Organic wine (Without certification)
Fermentation and aging: in French oak barrels of 3 or 4 wines and in 1.100 liters-ovoid deposits during 6 months
Viticulture and viniculture
The vineyard’s culture is 100% organic:
We are working on vegetation cover to oxygenate the earth as naturally as possible without plowing to promote biodiversity.
We use composted horse manure, organic fertilizers and wooden waste
The treatment of vines for the prevention of mildew and powdery mildew consists of very low doses of sulfur and Bordeaux mixture
We favor low production yield per stock for better quality
The grapes are picked by hand, at dawn, making a rigorous selection to obtain the best conditions for cellar production. The grapes come from two parcels with different climatic conditions, bringing to the wine different aromatic registers.
Arriving at the cellar:
We keep the grapes for 2 days in a cold room to carry out a pre-fermentation maceration (at 2 ° C) and to obtain the full aromatic potential and taste of our grapes’ skins.
At the end of the cold maceration, without destemming, we use a pneumatic press, which allows us to obtain the low pressure must of a single press and at controlled temperature.
Before fermentation, we proceed to cold rolling so that the product is as clean as possible
At this moment, with the must, we fill the barrels and ovoid deposits (“eggs”) where the fermentation will take place at a controlled temperature:
A part of the must ferments in barrels of 3 or 4 wines (never new) so that the wood does not predominate on the wine and the fruit
The type of French oak barrels that we use are of 225, 300 and 500 liters. The 500 liters barrels vinified one of the best white wines of Burgundy, the famous Pouilly Fuissé
The other part ferments in microporous ovoid deposits (“eggs”). These tanks respect and maximize the fruitiness of our juices and allow micro-oxygenation similar to the one generated in the barrels. The ovoid shape allows aging on fine lees through the natural convection of these tanks.
In the aging of wine in barrels, we perform a batonnage twice a week to promote the development of secondary aromas.
At the end of the process, we bottle:
We do not perform tartaric precipitation
We do not stabilize or clarify
We only filter to remove large lees
We do not do malolactic fermentation
We use natural corks
Eye: pale yellow color with greenish reflections. Clean and bright.
Nose: good aromatic intensity, composed of notes of white fruits, apple and pear, accompanied by tropical fruits and white flowers against a background of spicy and vegetal notes.
Mouth: it has a good entrance with an average amplitude. The acidity is lively and well present, but balanced; it brings freshness and accompanies the fruity notes with a silky mouth that denotes a good texture and a subtle salinity. The retro aromas bring us tones of Mediterranean vegetation. Very long finish in the mouth.
Food and wine…
It is very pleasant to sunbathe, for light snacks, with seafood and various fish, salads or rice dishes and also with a roasted suckling pig.
Thanks to Papers de vi and Ramon Roset for the tasting note.