Clean and shiny. Intense yellow color with golden reflections. Very pleasing to the eye.
It came from an extraordinary aromatic complexity. There are intense aromas of ripe white peach fruit, all married to a sensational symbiosis of mineral (limestone) and floral notes.
The passage through the mouth is unctuous, reminiscent of floral and mineral nuances. Thus expressing the characteristics of the terrain in all its fullness.
Seafood and fish with simple elaborations ( griddle, steam ...) and also "ceviches". All kinds of rice ( dry, broth ) and fresh pasta with vegetables or porcini.
We recommend a service temperature of between 9ºC and 11ºC.
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Poblet Abbey, (Belongs to the Codorniu group), the only winery in Catalonia located within a historical monument, a winemaking tradition of the monks of the Cistercian Order, from Burgundy, with the knowledge of the Conca de Barberà, an area the only one that has managed to maintain the cultivation of native varietals. The philosophy of the new monastery wines, which recover local varietals (mainly trepat, garrut and Grenache) is that they transmit the characteristics of the grapes with which they are made and the terroir in which they have been grown. This is achieved by working non-invasively and recovering vinification techniques from the monks of the Cistercian Order.
Abadia de Poblet Blanco aims to reflect the terrain where it comes from. During the first two months of breeding, one battonage is done per week.
The grapes used come from vineyards planted during the first half of the twentieth century, in areas that had historically been vineyards. Old vineyards with south and southeast orientation in poor terrain and in heights that go in the case of the Macabeo and the Parellada from the 550 to practically the 700 m. Low yields where an ancestral elaboration is still practiced that has changed little from the moment in which they were planted.