Wine Sumarroca Minuet

Wine Sumarroca Minuet

• Type: D.O. Penedès
• Alcohol: 11,80% vol.
• Grape varieties: Xarel·lo
• Service temperature: 6-8ºC

An updated legend

Made with selected grapes of the Xarel•lo and Chardonnay varieties. Wine fermented in new French oak bottles for 6 months. As it is a fresh wine, but at the same time voluminous, it goes perfectly with mature and medium mature cheeses. It also combines very well with fish with a creamy texture.

CHARACTERISTICS OF THE VINEYARD

Estate name: Xarel·lo from the Santa Creu section of the Sumarroca estate

Vineyard area: 3.20 ha of Xarel·lo

Soil composition: gravel and limestone. Poor in organic matter.

Training: goblet

Altitude: 280 m.

Exposure: South

Vines/hectare: 2,550

Production/hectare: 3,725 kg

Year planted: 1965

WINE DESCRIPTION

A wine made with the Xarel·lo variety from our Sumarroca estate (Sant Sadurní d’Anoia).

The 2012 vintage has been characterised by a winter with very mild temperatures and little rainfall. In fact, it did not rain from November until just before bud break. Despite the mild winter, bud break was a few days late because the early spring was a little cooler than usual, with rain that meant plant growth was adequate. After the middle of spring, temperatures rose and the rainfall dropped sharply. However, there was some rain amounting to 25-35 litres in May, June, July and August, which, together with relatively low humidity, meant that ripening and health were adequate. Both veraison and ripening were at normal times.

TASTING NOTES

Strong, very bright yellow colour. Powerful aroma with strong touches of honey and white fruit over toasty and mineral notes. In the mouth it is fresh, with fruity, toasty notes giving complexity and length at the back of the mouth.

WINEMAKING

Varieties: 100% Xarel·lo

Harvest: 18 September

First vintage of this wine: 2001

Number of bottles: 1,000

Fermentation

Stainless steel tanks

Fermentation time: 21 days

Fermentation temperature: 16°C

Maceration technique: prefermentation maceration at 4°C using dry ice

Maceration time: 8 hours

5 months in new French oak barrels

ANALYTICAL DETAILS

Alcohol: 11,85% vol.

Residual sugar: <0,5 g/l

Total acidity: 3,80 g/l

pH: 3,19