White Albet i Noya Curiós

• Vintage: 2023
• Type: White Unfortified still wines
• Capacity: 0,75 L.
• Alcohol content: 12,0º

• Winery: Albet I Noya
• Country: Spain
• D.O: D.O. Penedès
• Varieties: Xarel·lo
• Allergens: Sulphites

Colour

Pale yellow, very light, transparent, bright.

AROMA:

Very varietal, very fruity, white fruit, slightly citrus (apple) , some note of tropical fruit (pineapple) nd wild flowers.

TASTE:

Very varietal, very fruity, white fruit, slightly citrus (apple) , some note of tropical fruit (pineapple) and wild flowers.

Ideal with fresh dishes, salads, vegetables, light dishes, as a glass it is perfect, ideal with tapas, entrees, fish, seafood (grilled, steamed, herbido, fried).

Service temperature from 6 to 8º C.

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.

Elaboration:
100% Xarel.lo. The grapes come from 30-year-old vineyards planted on calcareous-clay soils with a low level of organic matter.
Both the harvest and the selection are made by hand. Once in the cellar, a film maceration is carried out and then a fermentation of about 19 days at a controlled temperature of 16º C. in order to preserve the primary aromas of the variety.

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