Clot del Roure Xarel.lo

• Vintage: 2023
• Type: White Unfortified still wines
• Capacity: 0,75 L.
• Alcohol content: 12,5º

• Winery: Vins El Cep
• Country: Spain
• D.O: D.O. Penedès
• Varieties: Xarel·lo
• Allergens: Sulphites

Colour

Intense yellow, with straw reflections, bright.

AROMA:

Very unique, it shows its varietal character with floral notes and white citrus fruit (apple and grapefruit), also memories of fennel and aniseed that increase its complexity. Intensity of aromas marked by minerality, somewhat salty.

TASTE:

The texture sensation in the mouth stands out, slightly unctuous. Memories of roasted apple, ripe white fruit, quince jelly. It can improve in the bottle. White with personality, structure and flavor. To enjoy.

Ideal with Mediterranean cuisine, fish, seafood, steamed, grilled, oven. Even traditional fish stews (suquets, zarzuelas, calderetas, etc ...)
Excellent with Mediterranean rice and fresh pasta with sautéed vegetables or boletus sauces.

CAN LLOPART DE LES ENZINES , a farm dating from 1499 and surrounded by the vineyards where our grapes come from, was the chosen place to build the Winery La Cepa.
The Carreras, Esteve, Masana and Parera families had already established ties in the past, beyond neighborliness and friendship. All have centuries-old experience in agriculture and in the tradition of making wine in their farmhouses.

Today, these terroirs are cultivated following the principles of organic and biodynamic agriculture, where the earth, plants, animals and man work together to improve and preserve the natural balance of the ecosystem.


ELABORATION:
Terruño wine from old vines, made following the principles of biodynamic agriculture. This 70-year-old vineyard with deep roots and calcareous soil, provides the maximum expression of Xarel.lo. Pure elegance and richness of nuances.

Viticulture: This wine comes from the Xarel.lo "Clot del Roure" vineyard on the Can Prats property in San Llorenç, located in the privileged area of ​​Espiells, in the Anoia river basin. This 1.5 hectare vineyard is cultivated following the principles of biodynamic agriculture.

Winemaking in the cellar: A film maceration is done to increase the aromatic complexity, and a very low pressing performance is applied, which represents the most elegant and subtle fraction of the must. Fermentation and aging in chestnut and oak barrels for 6 months, working with the finest lees

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