Clean, clear and bright. Yellow with copper reflections. Very nice to see.
On the nose its perfume and fragrance captivates you from the first moment. Extraordinary range of aromas where they dance among themselves with a spectacular symbiosis. Presence of red fruits (wild strawberry) and white fruit (quince and baked apple), merge with balsamic and herbaceous aromas such as fennel and licorice. Finishing with a subtle touch but present a smoky aroma that gives it aromatic complexity.
Entrance with forcefulness and breadth, where the weight of the fruit gives it an important volume and unctuous texture, which ends with a crisp acidity that closes the set. Long and persistent in its journey.
Dishes of pasta, rice (paella and risottos), white meats, Asian food, spicy food (Indian or Creole). Cheeses of medium intensity.
WHO CAN CONTRACT
"Gramona has been working her lands without interruption since the mid-19th century. Six generations of a family with a winemaking tradition that for years has worked with respect and passion for the land and with an indisputable quality seal. True to a sustainable philosophy for our environment, we resort to biodynamic agriculture for the cultivation of vineyards and for the production of wines and sparkling wines "
Based on the careful observation and treatment of the factors that influence the land and its habitat. No herbicides or chemical pesticides are applied, natural resources are used with the main objective of preserving the balance of the environment and we maintain spontaneous vegetation covers to achieve spongy soils. Through biodynamics, a step beyond ecology, the vineyards are vivified and the aim is to increase their levels of biodiversity: infusions and decoctions of plants are applied to avoid pests, and the preparations themselves and the animal compound itself are made and vegetable from the medicinal plant garden and the cow, sheep and horse farm.
They are collected manually, a selection table is used, entrance by gravity. Cooling of the grapes, press of the whole bunch, meticulous fractionation of the must. 50% of the wine ferments in stainless steel tanks and the other 50% ferments in barrels of various uses; The contribution of the wood is not sought, but a slight mineralization is. Spend 3 months in contact with your yeasts.
This wine remains a minimum of 6 months in the bottle before going on the market.