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
Limited productionViticulture 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 qualityThe 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:
Food and wine…
Thanks to Papers de vi and Ramon Roset for the tasting note.