Description
Produced predominantly from the Xarel-lo grape (55%), along with a portion of Garnacha Blanca (17%), Chardonnay (15%) and Macabeu (13%). The vines are between 20 and 50yrs old, and are cultivated at around 165 metres above sea level, in alluvial, clay-chalk soils with some gravel. Xarel-lo is the last grape to be harvested (around mid-September) - the other three varieties are picked in mid to late August. The grapes are hand-harvested and undergo selection in the vineyard. They're then destemmed, gently pressed and the must is allowed to settle at 15ºC for 24 hours. After racking natural yeasts from the vineyard are introduced to begin the fermentation. Each variety is initially fermented seperately in 25hl stainless steel tanks at controlled temperature for 2 weeks, then the fermentation is completed in 500 litre French oak barrels. The wine matures for 5 months in Allier oak barrels - some new, and some 1-2 years old, with medium toast.
The nose is of white peach, citrus and bruised apple character from Xarel-lo. The palate is dry, mineral with bright acidity - a more restrained style than previous vintages. A gastronomic wine desigbned to age and improve in bottle. Complex and layered with aromas of tropical fruit and brioche. The palate is opulent with savoury, nutty characters balanced by apricot and a touch of vanilla. Weighty with mineral complexity and bright citrus acidity on the finish.
A good match for full-flavoured grilled fish or chicken in a creamy sauce, or creamy goat and sheep cheeses.
Reviews
There are no reviews yet.