Espelt Lledoner Roig
Have you tasted this product?
- Guía Peñín 93/100
Espelt Lledoner Roig
INFORMATION OF INTEREST Espelt Lledoner Roig 2017
Colour: Clean, clean and bright. Bright yellow color, with body and structure. Very pleasing to the eye.
Aroma: On the nose, salty aromas stand out, such as orange blossom, chamomile, flint, balsamic species and a menthol background that makes it very unique.
Taste: In the mouth, it is voluminous and seductive, with a marked acidity that makes it vibrant and long, persistent. A white with tension and length, very gastronomic, that harmonizes with the sea and mountain dishes of the Empordà. Complex and authentic, a reflection of the frankness of the variety.
It is a fantastic wine to discover with soft pasta cheeses, spectacular with Búfala Blau, Serra del Tormo and Tou dels Til.lers. Fantastic with rice dishes and unbeatable with some prawns on the Catalan coast.
We recommend serving it slightly cool, not too cold, or we will lose the aromas (10ºC - 12ºC)
Family winery run by Anna Espelt and equipped with modern facilities, located in Vilajuïga. Some of its vineyards are located in the Cap de Creus Natural Park and the Albera Natural Area. The winery is a transit point between the vineyard and the bottle. They emphasize letting the wines speak of the terroir: of the soils of slate and slate, of the tremendous tramuntana, of the lledoner and the carignan. They want to convey the essence of the Empordà by making good wines that make you think and start smiles.
Old vineyards, very old between 30 and 114 years. Carignan and Grenache hide small amounts of red louse or pieces of white louse. Old and wise vineyards, always planted on slates. Very low yields that give complexity and power. Vineyards that show us who we are, who we were, and these jewels were found. Harvested and vinified separately, on lees in large barrels of 500 liters. An ideal wine for keeping.
Cool the grapes before pressing, whole, with the stem. We make a direct pressing to prevent the wine from staining pink. Very low performance. Extraction of the must and static drainage. Partial fermentation in stainless steel and then through a concrete egg, with the mothers in suspension, for six months.