Conreria d'Scala Dei Primera Vinya Les Brugueres White

• Vintage: 2021
• Type: White Unfortified still wines
• Capacity: 0, 75 L.
• Alcohol content: 14, 0º

• Winery: La Conreria
• Country: Spain
• D.O: D.O.Q. Priorat
• Varieties: Garnatxa Blanca
• Allergens: Contains sulfites

Colour

Clean, clear and bright. Straw yellow color with greenish reflections. Very nice to look at.

AROMA:

On the nose the intensity of the ripe stone fruit (peach, apricot, nectarine, medlar) gain strength, they also appear, and with a fantastic harmony the most spicy touches of incense, grass and small brushstrokes of a mint that will bring the fresher and balsamic part.

TASTE:

On the palate with a certain creaminess and unctuousness, where a warm and glyceric wine is perceived but with a very lively acidity. A perfectly integrated and delicate wood will offer you to be able to taste the maximum essence of the varietal and the terroir. Long, wide and persistent finish.

Ideal with grilled fish, as the smoky touch of the fish with the creaminess and minerality of the wine will tie in perfectly. Grilled seafood with garlic and parsley, rice, semi-cured or cured cheeses and white meats.

The name of our winery includes in itself a history and a legacy that lead us to rediscover a millennial tradition. Proud of it, we praise this land, taking special care in the attention to the vineyards of various types and varieties, wisely distributed in different parts of the region, so we can create wines with their own personality.

In the priory, every door, stone or wall welcomes silence, rest and a vitality that makes everything make sense. A place where passion and knowledge make it possible for this miracle to open: the creation of a great wine.

This is where our wines are born and aged, allying with time, in order to transmit the essence of a young and modern winery that aims at tradition and that from harvest to harvest, perfects its art.

We invite you to get to know and share our precious universe.

First part of the fermentation with indigenous yeast. Maceration with the skins for 48 hours. Fermentation at 15 ° C in 400 liter French oak barrels. Preservation and rearing with the mothers in the same barrel for nine months.

Limited production of three barrels.

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