Temps de Flors Blanc

• Vintage chart
• Type: White Unfortified still wines
• Capacity: 0,75 L.
• Alcohol content: 12,0º

• Country: Spain
• D.O: D.O. Penedès
• Varieties: Xarel·lo,Gewürztraminer,Moscatell
• Allergens: Contains sulfites

Colour

Pale yellow, very light, transparent, bright.

AROMA:

Good intensity, clean, open, primary aromas, white and acidic fruits, with many floral nuances such as wild daisies.

TASTE:

Nice, easy and light wine. Good tour and adequate persistence in the mouth. Many nuances of young, lively, fresh wine, balanced acidity, in general a wine with a fruity profile (white fruits) such as peach, apple, some tropical fruit such as pineapple. A slightly citric and dry finish.

Ideal wine as an aperitif, to have a glass of wine. Dishes considered starters, different salads even with the incorporation of edible flowers and fresh fruits (apple, pineapple, strawberries, figs). Oriental cuisine (Asian, Japanese, Thai) we could also combine it, acidulous, bittersweet dishes.

The origins go back to the town of Llimiana, in Pallars Jussà. This is where several generations of the Sumarroca family were already dedicated to the cultivation of the vineyard. At the beginning of the 80s, Carles Sumarroca moved to Penedés, where he acquired the farms of Molí Coloma, in Subirats and Heretat Sabartés, in Banyeres del Penedés. In 1999 he bought the most emblematic estate in Sant Sadurní d 'Anoia, which was renamed Finca Sumarroca. Thus, the pillars on which they have consolidated the trajectory of the Sumarroca family and designed the wines and cavas in synonym of unforgettable toasts, has been the passion for the land, the spirit of work and permanent innovation, deepening in indigenous varieties and introducing foreign, and implementing new systems and elaboration process. Currently, Sumarroca has 464.8 ha that allow it to supply the winery with 100% of the grapes they need for making wines and cavas. In this way, the wineries manage to control the entire production chain, from cultivation and harvesting to fermentation, blending, filtering and bottling. At each stage, the most appropriate criteria for continuous quality improvement are applied.

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