Abadal Mandó

• Vintage: 2022
• Type: Red Unfortified still wines
• Capacity: 0,75 L.
• Alcohol content: 12,5º

• Winery: Bodegas Abadal
• Country: Spain
• D.O: S/D.O. Catalunya
• Varieties: Mandó
• Allergens: Sulphites

Colour

Clean, clear and bright. Cherry cherry color with garnet reflections, has a low - medium intensity. Very nice to see.

AROMA:

The nose is authenticity. Aromatically it is elegant and complex; floral notes mingle with the under-forest scents where carobs and small brushstrokes of wet stone gently outline. Spicy background, where the expressive licorice is the protagonist and end with aromas of forest fruit (wild strawberries, currants and blackberries)

TASTE:

Very balanced, round and sweet in the mouth. It has a very lively acidity (characteristic of the variety), which augurs a long evolution. A subtle earthy palate for aging in amphorae, fresh and where elegance is the most responsible. Varietal identity in its entirety.

To accompany ... Perfect with sea and mountain rice, risottos, grilled tuna with teriyaki sauce, meats with garnish and / or mushroom sauce and the entire catalog of Japanese cuisine.

The Abadal winery has introduced its new wine, Abadal Mandó, the result of a research project that began fifteen years ago. This initiative aims to recover the native Mandó variety, which was the most widely cultivated grape in the Bages region at the beginning of the 20th century but eventually disappeared due to the rise of the textile industry and the subsequent abandonment of vineyards.

To make this possible, the winery located old vines aged between 50 and 60 years in the towns of Navàs, Cardona, and Rocafort. The result is a wine that serves as a tribute to the region's forest landscape, continuing the legacy of historical variety recovery that the winery previously started with its iconic Picapoll.

Regarding its production, the wine stands out for its twelve-month aging process that combines wood and clay: 40% is aged in oak barrels and the remaining 60% in clay amphorae. During the process, the pigeage (punching down) technique is used to enhance the aromatic expression and color of this ancestral grape.

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