Tardatio

• Vintage chart
• Type: White Unfortified still wines
• Capacity: 0,75 L.
• Alcohol content: 14,5º

• Country: Spain
• D.O: D.O. Penedès
• Varieties: Malvasia
• Allergens: Contains sulfites

Colour

White wine with a clean, bright appearance and a slightly higher color tone, characteristic of this variety.

AROMA:

We find the typical weapons of ripe peach, white and citrus flowers, orange blossom and lemon jam, which are combined with those of tropical fruit and grapefruit. We also find menthol aromas reminiscent of fennel and lemon verbena.

TASTE:

In the mouth it becomes a wine with a delicate aroma, complex and powerful, with a lively acidity that provides the soul and a good aging capacity for the wine. There is also a characteristic salty touch of the Macizo del Garraf terroir, a touch of bitterness characteristic of this variety and a subtle wood fragrance that has accompanied it during aging.

Ideal with vegan gastronomy, fresh dishes, salads with fresh fruits (strawberries, figs, apples). With dishes of sour-sweet contrasts, white meat fillet (chicken, pork), with sour-sweet sauce (pineapple and honey). Exotic cuisine (Japanese, sushi) such as tuna marinated in miso, salmon sashimi with soy sauce. Serving temperature is 8 to 10º C.

Clos de los Guaraníes is an innovative and traditional project. A small Penedès winery, located at the foot of the Garraf Massif, within the Foix park. This project starts in 2009 with the total transformation of the family farm. A new generation, a new way of understanding viticulture. The objective is to recover the family winemaking activity by making wines with personality and that express the character of the terroir and the cultivated ancestral varieties. TARDATIO is a small gem recovered in the Alt Penedès, where the Malvasía de Sitges shows all its expressiveness, acidity and elegance in its historic and original area, the Garraf Massif. The 7-year-old vines and their roots still expanding, together with the calcareous and noble soil of the massif, contribute structure and soul to this wine. Elaboration: White wine made by hand, selecting and harvesting the best quality grapes from the estate. The harvest was done manually and in small boxes at the end of September when the grapes reached their best ripening point. The grapes are refrigerated in a cold room and subsequently transferred to the winery. Upon arrival, a very careful pressing was performed, obtaining a yield of 50%. Once pressed, the must is fermented in a tank at a controlled temperature of 16ºC. At the end of fermentation half of the must is racked in 300-liter French oak barrels without toasting in order to carry out the aging with fine lees for an approximate time of 4 months. After this time, the boot wine is mixed with the one that was aged in a stainless steel tank. The entire vinification process is carried out with great care, as the Malvasía de Sitges is the most difficult ancestral variety to vinify due to its sensitivity to oxidation.

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