INFORMATION OF INTEREST Abadal Mandó 2017
Colour: Clean, clear and bright. Cherry cherry color with garnet reflections, has a low - medium intensity. Very nice to see.
Aroma: The nose is authenticity. Aromatically it is elegant and complex; floral notes mingle with the under-forest scents where carobs and small brushstrokes of wet stone gently outline. Spicy background, where the expressive licorice is the protagonist and end with aromas of forest fruit (wild strawberries, currants and blackberries)
Taste: Very balanced, round and sweet in the mouth. It has a very lively acidity (characteristic of the variety), which augurs a long evolution. A subtle earthy palate for aging in amphorae, fresh and where elegance is the most responsible. Varietal identity in its entirety.
To accompany ... Perfect with sea and mountain rice, risottos, grilled tuna with teriyaki sauce, meats with garnish and / or mushroom sauce and the entire catalog of Japanese cuisine.
It was 15 years ago that Abadal began the recovery of the Mandó variety from old vineyards located in the towns of Navàs, Cardona and Rocafort. Tribute to the area and the innovative spirit of the winery, the Abadal mandó was born, a pure expression of the Bages forest landscape.
This new wine is the result of the continuation of the research and recovery of indigenous varieties from Bages, led by the Abadal winery from its origins, and which began with the Picapoll.
The origins of the Mandó variety:
The first document dates from 1901 and the year 1929 is also cited, along with the sumoll variety, as the most widespread red grape variety in El Bages. However, the revolution in the textile industry led to the progressive abandonment of vineyard plantations and the disappearance of most of these varieties.
From Abadal we have started the task of research and recovery of this ancestral variety from some residual vineyards located in the towns of Navás, Cardona and Rocafort (in the El Bages region), about 50-60 years old.
Aging in oak barrels and in clay amphora.
During this time, pigeage work is carried out to promote varietal aromatic extraction, as well as color. Aging 12 months: 40% in barrel and 60% in clay amphora.
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