Coupage in which the personality, structure and elegance of Xarel.lo is combined with the aromatic properties of small grain Muscat and Gewurztraminer. It is taken exclusively from our own vineyards.
This wine comes from the combination of the personality of two of our estates, Sumarroca and Sabartés. The Sumarroca estate is between Sant Sadurní d’Anoia and Piera and therefore at the northernmost part of the “Denomination of Origin” area. The land contains a high concentration of limestone with a large proportion of gravel with clay. The other estate that provides the wine is the Sabartés estate in Banyeres del Penedès, in the south of the “Denomination of Origin” area. This estate is virtually at sea level and is highly influenced by the sea winds that give the wines their characteristic Mediterranean personality.
The 2013 vintage began with heavy rains in October but there was virtually no rainfall for the rest of the winter and temperatures were very mild. Towards the end of February and March the temperatures dropped, which delayed bud-break a little. The weather became much hotter in April, however, although at the end of the month rainy weather set in, bringing temperatures in May down to levels more typical of February. Temperatures remained low in June, and it was July before the hot, dry weather arrived. The weather in August and September, as the grapes ripened, was cool, especially at night. Harvesting began a week later than usual, with significant gaps between the dates on which each variety was collected.
In the bouquet there are suggestions of ripe summer fruit, peaches, pears, lychees and grapes, plus more floral notes: jasmine, orange blossom, roses and azaleas. On the palate it is sumptuous and creamy, its in-mouth aroma felt at the back of the nose. Balanced, rounded flavour. A harmonious combination of sensations.
The wine is made separately depending on the varieties, which are always harvested at the peak of the grapes’ ripening based on the analysis and taste. Once harvested, a short prefermentive maceration is performed at 10ºC for the Muscat and Gewürztraminer varieties to draw the most out of the variety’s potential. The gentle pressing and gravity decanting precede alcoholic fermentation at 14ºC which goes on for 20 to 22 days. After the fermentation the wine is racked to maintain fine stock worked in vats for 4 weeks to give the wine its basic characteristics of complexity and harmony and its intense after-taste.
Alcohol: 11,50% vol.
Residual sugar: 3,0 g/l
Total acidity: 3,80 g/l
|Grape varieties||Gewürztraminer, Muscat, Xarel·lo|
|Denomination of Origin||D.O. Penedès|