Clos dels Fòssils

INFORMATION OF INTEREST Clos dels Fòssils 2017

TASTING NOTE

Colour: Intense yellow with some bright, straw reflection.

Aroma: Good aromatic power, complex union of two olfactory registers, the fruit with a predominance of white and citrus fruits (yellow apple, peach, pineapple, pink grapefruit) and the toasted and smoked notes of its aging in oak barrels.

Taste: In the mouth it is slightly creamy, unctuous, pleasant and persistent on the palate. Very pleasant in the mouth, a wine with character, personality and flavor. Creamy sensations, lemon cream, ripe pineapple, roasted apple, fine pastries.

MATCHING

Perfect with carpaccio of fish, seafood cocktails, Mediterranean rices: black rices.

ADDITIONAL INFORMATION

According to a document written in Latin dated January 7, 1385, Bernat Llopàrt (or Bernardus Leopardi) received the transfer of some vineyards located in the current Heredad de Can Llopart de Subirats. It is the first reference to the link between Llopart del Penedés and viticulture, a relationship that has been maintained uninterrupted until today.
For centuries, the Llopart family combined the cultivation of traditional Mediterranean products: vineyards, wheat and olive trees. It was at the end of the 18th century that the Lloparts decided to dedicate themselves exclusively to winemaking, as was the case generally in the Penedés.
In 1887 Pere Massana began to label his sparkling wine with the name of the farmhouse he had in Subirats, Llopart. For this reason, he made use of a very special label, the one that still bears all the Llopart bottles. The label shows a panoramic view of the Llopart de Costa farmhouse and the surrounding mountains.
In the early 1950s, Pere Llopart Vilarós gave a new impetus to wineries. It actively contributed to raising awareness and giving prestige to artisan sparkling wines, among which Llopart was consolidated among the highest quality. This is how Llopart made the expression of the essence of the earth and some vineyards.

Elaboration:
Pre-fermentative cold maceration and fermentation at a controlled temperature of 17º C. in stainless steel tanks. From the flower must, the wine is aged for 4 months in French Allier oak.
The vines planted at more than 300 m. of altitude in terraces and the soil of the vineyard clay-silicon in which the abundance of marine fossils stands out. Hence the name of the wine "Clos dels Fóssils"
Organic viticulture.