Made from a Xarel.lo vineyard on the 35 hectares which we own, selected for its balance and for the personality bestowed upon it by the lands of Santa Cruz and the age of the vines, which are more than 40 years old.
The wine comes from a section called Badó in the area of Santa Creu, on the Sumarroca estate. This is a gravelly piece of land where fossils can be found both on the surface and deep in the soil, giving the grapes their unique character. Planted over 40 years ago, the Xarel·lo vines have absorbed the essence of the land.
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.
Elegant and highly complex aroma with notes of citrus (grapefruit), tropical fruit (pineapple) and Mediterranean fruit (vine peach). A strong mineral background on the palate gives the wine structure and freshness.
Hand-picked and chosen using a sorting table. Short prefermentive maceration at 10ºC for 4 hours to draw out the variety’s full complexity. Gentle pressing and static filtration for 24 hours. Fermentation at 16ºC for 18 days. Racking and work with the lees for up to 3 months in stainless steel vats before bottling.
Alcohol: 11,45% vol.
Residual sugar: 2,1 g/l
Total acidity: 3,90 g/l
|Denomination of Origin||D.O. Penedès|