Celler de l'Hospital Malvasia de Sitges Seca

• Type: Generous Fortified wines
• Capacity: 0, 50 L.
• Alcohol content: 14, 0º

• Winery: Hospital De Sant Joan Baptista
• Country: Spain
• D.O: S/D.O. Catalunya
• Varieties: Malvasia
• Allergens: Contains sulfites

Colour

Bright mahogany, a dense tear, orange reflections.

AROMA:

Frank, high potency, aging notes, chestnut barrel, fragrant, notes of compote fruit, quince, raisins.

TASTE:

Intense and persistent on the palate, very long, hints of dried figs, notes of rancidity, with a finish considered dry.

Very original with blue cheeses in general not very powerful due to taste contrast, "cerdanya blue from La Cerdanya", or the international Italian Gorgonzola or Stilton from Great Britain.
With traditional sweets it is very appreciated with cookies with nuts ("carquinyolis"), also pastries, nougat, quality artisan cookies.

SITGES HOSPITAL WAREHOUSE
Founded in 1324 by the gentleman from Sitges Bernat de Fonollar, the Hospital San Juan Bautista de Sitges Foundation is one of the oldest active institutions in Catalonia. At the beginning, this Hospital was focused within the medieval concept of hospitality and shelter for the poor, pilgrims, orphans and the sick; and it was located just above the sea rocks of Monte de Sitges. But due to advances in medicine, science and technology, that building became out of date.

It is then that in 1912 the new modernist building was inaugurated, by the architect Fuente y Gumà, with an artistic and architectural language with a cataloged heritage value.

It is in this almost museum complex where the main function of the foundation is developed, which since the nineties of the 20th century has been dedicated to the active accompaniment of the elderly, with the complementary activity of the Winery.

WAREHOUSE HOSPITAL MALVASÍA SECA
Elaboration: Malvasía de Sitges 100% vineyards of historical legacy, oxidative aging in chestnut boots for a period of between 5 to 6 years.
There is a slow fermentation and oxidative aging in chestnut boots. The final product is obtained by mixing different vintages.

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