This is the result of the research project on vineyards of the world (1999) which enabled us to find the best way of working with Viognier, the variety typical of the Côtes du Rhône, to best express its personality.
The Viognier vineyard was one of the first results of the vineyards of the world project started in 1999. It was the first of our selected varieties to go from ten vines to a sufficient quantity for experimental production. In 2003 a part of the Sumarroca estate was selected which was pebbly and featured a higher percentage of limestone, to better highlight the personality of the wine.
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 returned. 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.
Delicate, fragile aroma with notes of white flowers against a background of vine peaches. Smooth and fresh on the palate, where the floral tones re-emerge, resulting in a long, fresh aftertaste.
When the grapes reach the winery, the temperature is dropped to around 10ºC to prevent oxidation and to perform static filtration for 24 hours. Fermentation at 14ºC for 17 days. Once dry, the lees are worked in stainless steel for 1 month to give the end wine volume, creaminess and complexity.
Alcohol: 11,05% vol.
Residual sugar: < 0,5 g/l
Total acidity: 4,20 g/l
|Denomination of Origin||D.O. Penedès|