Light gold with golden highlights.
Subtle and complex, delicate, notes of white flowers, anise, iodized but also fruit and brioche notes. Lots of minerality and freshness.
Fresh with a pleasant minerality, a lot of elegance, finesse and precision, with aromas of exotic fruits, white fruits and flowers. Full and powerful wine with a very good aromatic length. Fine and mineral wine that reveals the expression of the terroir.
Versatile wine, fish grilled or in sauce, white meats ( grilled or roasted ), seafood, cheeses.
Service temperature from 12º to 14º C.
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Terra Remota is a winery born in 1999 when the Bournazeau Florensa family acquired a property of 40 ha. Located in the northeast corner of the Iberian peninsula, in the Girona region of Alt Empordà and attached to the DO Empordà. Located near the towns of Capmany and Sant Climent Sescebes, in the center of a wooded area, protected from the north by the Sierra de la Albera, 1.5 km. of the Mediterranean, with an altitude of 140 meters above sea level and with a soil of marked granite character. A solitary place, captivating by its appearance of distance from the rest of the world, justify the name with which Terra Remota has baptized its project. Paradoxically, despite the remoteness of the location, this area has been occupied by human communities since ancient times. Thus, remains of settlements belonging to the Iberian culture have been documented in the area, which accounts for the longevity of humanization in this territory. In its tribute, Terra Remota has used two symbols attributed to these ancient communities engraved on granite blocks as a logo: O +
Terra Remota is a winery born with a marked sensitivity to the territory where it is based and consistent in its integration with the natural landscape that surrounds it. All this constitutes the backbone of the Terra Remota philosophy and compromises its performance in every way.
Vinification by parcels. Selected and skinned grapes. Refrigerated at 6º C of the grapes in a cold room before pressing. Low pressure pneumatic pressing. Cold settling. Fermentation at controlled temperature ( 15º to 17º C ) in stainless steel tanks and French oak barrels with bâtonnage. Aging on fine lees for 7 months. Assembly at the end of aging, clarification, soft filtration before bottling.
Ecological Agriculture, warm and dry Mediterranean climate, granite soil, manual agricultural work and mechanical tillage.