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CHARACTERISTICS: Vintage white wine blended from Macabeu, Xarel·lo and Parellada. Presented in 75 cl. bordalesa green bottles and sold in boxes of 12. (Bottled in November 2010).
TASTING NOTE: Pale yellow straw coloured wine with primary aromas reminding of banana and apple scent. Well-structured and developed wine, which has a pleasant spicy hint of young wine and is mouth-filling and soft on the palate.
GASTRONOMY:A good complement to fish and rice dishes. Best served at a temperature of 4-6ºC.
CHARACTERISTICS: Vintage white wine produced from Xarel·lo grapes. Sold in boxes of 6. Presented in bordalesa traditional green bottles. (Bottled in February2011).
TASTING NOTE: Color bright yellow. Pleasant aroma, fresh, white flowers. Voluminous in mouth, sense of freshness and fruit, balanced.
GASTRONOMY: Combines with pasta, rice, fish and light meats. Good for cheese too.
Serving temperature between 4 and 6 ºC.
GRAPES: Chardonnay 85% / Xarel-lo 15%.
TASTING NOTES: Pale gold colour. In the nose show aromas from its oak ageing ( vainilla and toasts ), floral notes appear followed by fruits offered by the varieties ( apricot, baked pear ). On the palate is fresh, spiced ( cinnamon ), on a fruit backdrop with toasty notes ( hazelnut ).
WINEMAKING AND AGEING: Alcoholic fermentation of Chardonnay must at 16ºC temperature in 225 litres American new oak casks. Ageing on less in the same casks as fermentation a minimum of five months.
Alcoholic fermentation of must Chardonnay and must Xarel-lo, both separated, in stainless steel vats at 16ºC temperature. Lightly ageing on less. Copage of this tree winemaking with a varieties percentage result of 85% Chardonnay and 15% Xarel-lo.
GASTRONOMY: Ideal for fish, seafood, rice dishes, poultry and other white meats.
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