Varieties: 100% Xarel.lo
Vintage : 2012
Comment: We have a firm commitment to the Xarelo is the variety best suited to our area.
Many centuries grown in the Penedès and climate change that is affecting us every day, prove
more than this variety is well adapted ago .
Wine made of four different parcels, fermented and aged in four different types of barrels.
Planted in 1960 (53 years) of 0.5 ha located in Les Gunyoles (Avinyonet del Penedès) within the
Garraf Massif. Rich limestone land with marine fossils. This vineyard gives us good ripeness
. Mas Rosell :
Vineyard planted in 1955, 1 ha, is located in Font-Rubi (under the influence of the pre-coastal
mountain range). Calcareous clay land. That gives us wine fresher, more acidity and less
. Angeleta :
Planted in 1962, 0,7 ha, located in Pla del Penedès (Anoia river basin) . Calcareous clay sandy
land. It gives us great balance between ripeness and freshness.
. La Fusta:
Planted in 1983, is located in Subirats (Anoia river basin). Calcareous clay land. Vineyard
provides grapes with very little ripening .
Preparation: Manual harvest in 10 kg boxes, making selection of the grapes in the vineyard.
Cooled to 4 ° C for 24 h . Macerated with skins 24h and static racking. Controlled fermentation
at 18-20 ° C temperature and aging performing " batonnage" for 8 months .
. 15 % stainless tank
. 22 % Barrel Brown - brings oxidative aging respecting the fruit of the grape
. 22 % Barrel Acacia - brings citrus and white flowers, giving freshness
. 22 % French Oak Barrel - spice and elegance
. 22 % American Oak Barrel - body and structure, aromas of coconut and vanilla.
Bottling : August 2013
Number of bottles: 3.775
Alcohol : 13,5% vol.
Visually : Straw yellow .
Aroma: Pineapple, banana, buns
Taste: It's fruitful, featuring flavours mentioned above. Good acidity and long aftertaste.
Marriage: Cheese (cream, blue and cured ). White meat (roast chicken, duck ). Fish : turbot,
sea bass, cod . Red meat but not venison.