TASTING NOTE
Colour
clear, yellow-gold with golden hints.
AROMA:
intense and elegant on the nose. White fruits in syrup, Orange blossom and candied citrus peel, quince jelly and raisins.
TASTE:
Sweet and smooth in the mouth, well-balanced acidity and alcohol. Long and enjoyable after-taste.
MATCHING
Starters such as foie mi-cuit, cheeses – more the ones with washed wax o cooked. Ideal for all types of desserts, chocolates, mid-afternoon pastries o long after-dinner conversations.
WHO CAN CONTRACT
Mas Oller is a historic estate located in the municipality of Torrent, in the Baix Empordà region, with views of the Medas Islands and the walls of Pals, with the land spread around a 17th century farmhouse. In the 1950s, the vineyards and olive trees were uprooted to dedicate themselves to the monoculture of cereal and the intensive exploitation of the herd. However, the old holm oaks, destined to the elaboration of the prestigious stoppers of the region, are preserved. Since the 70s the set belongs to the Esteva family. In 2000, Carlos Esteva - owner of the prestigious Can Ràfols dels Caus winery - decided to rescue the family estate from oblivion, delicately rejuvenating the farmhouse, locating the winery where La Vaquerissa was and replanting vineyards what had been the best Pals wine estate, with the desire to produce new quality wines, starting from the Empordà tradition, but innovating in many details, from the vineyard to the winery. The wines from the first harvests, produced by young vines, were sold in the area. Now, the vines are old enough to produce the concentration of fruit that was looking for. Today, almost 400 years after its construction, Mas Oller has become a reference winery in the D.O. Empordà with wines that are made from a philosophy that is committed to uniqueness and the expression of the place where they are born.
Manual selection of malmsey grapes from our low-yielding vineyards “El Pla” and “La Estación” where grapes mature later. Lightly pressed to separate the free-run juice. Addition of wine spirit to stop the must fermenting and to obtain the maximum aromatic expression. Aged for 2 years minimum in chestnut wood barrels.
