Golden yellow with gold highlights, bright, clean.
Remarkable intensity, very complex fragrance, pleasant combination of tropical fruits, vanilla, cocoa, fine roasts, roasted nuts.
It is creamy, with volume, unctuous mouthfeel, glyceric, tasty, notes of tropical fruit, ripe pineapple with light notes of sweet lemon cream.
Ideal with dishes with a flavor, fish and seafood rice, fish stews such as a zarzuela, hake a la vasca ,. Also fantastic with seafood (American Lobster or Lobster).
Service temperature from 10 to 12º C.
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Five generations of farmers.
In 1903, during the phylloxera crisis, Joan Albet i Rovirosa arrived in Penedès and set to work the vineyards on the Can Vendrell de la Codina estate, in Sant Pau de Ordal. And there it stayed. For five generations, the Albet family, landlords from Can Vendrell, have cultivated, loved and watched the vines grow that are now protagonists of these wines.
But with this they did not have enough and, at the end of the 70s, they began to work organic farming. Nobody 'had ever heard of organic wines. But curiosity won and that's how he launched into the adventure.
The winery is modernist, designed by Josep Maria Pericas in 1925. In recent years, Albet i Noya has been expanding and modernizing the facilities with the Xapallà winery, built in 2004, where they are bottled and aged. red wines, and the winery of the Era, equipped with the most cutting-edge and respectful technology, where the highest range of Albet i Noya is produced exclusively and separately. New vineyards have also been acquired, such as the Finca de Can Milán, in Lavern, or the estate of Can Simó, in the Mediona area.
A restless blend and only reserved for the bravest winegrowers. The rebellious viogner, the sweet vidal and the recovered Marina Rión in a guard wine that year after year is gaining in expressiveness.
Part of the wine was fermented in new fine-grain insulating oak barrels and the rest in stainless steel tanks. After making the mixture it has stabilized and filtered slightly. Light aging of part of the wine in the boot and the other in stainless steel tanks, always on the mothers and with battonage.
The treatments are following the parameters that govern organic viticulture.