TASTING NOTE
Colour
Straw yellow in color.
AROMA:
Intense and complex on the nose with floral aromas combined with light hints of fennel and citrus. There are nuances of new wood, without masking the personality of its fruit or the landscape from which it comes.
TASTE:
Voluminous entry in the mouth, medium weight on the trail, but very persistent due to its optimal acidity. It is a sight that excites, inspires landscape, subtlety and strength. with an excellent tour in the bottle.
MATCHING
It came with personality and flavor. For its similarity of concept and treatment, a perfect balance with natural foods, vegan cuisine. Perfect with soft, semi-cured cheeses, smoked cheeses, cheeses from l 'Alt Urgell, from La Garrotxa, Serrat, specific Catalans by proximity. Dishes with smoky sensations, skewered smoked salmon with prawns, avocado, cherry tomato, sushi and smoked tuna.
Due to the gustative similarity, the barrel sensation with the smoked ones is perfect.
Service temperature from 10º to 12º C.
WHO CAN CONTRACT
The SOTA ELS ÀNGELS vineyards are made up of a total of eight hectares of lush green, with beautiful vines that awaken with the air of an orchard. They are densely planted with the varieties Cariñena, Garnachas Tinta, Balanca and Gris, Merlot, Syrah, Viognier and Picapoll. It is a place full of soul where the grapes of excellent quality are obtained to make wines impregnated with the nuances of their terroir.
In addition to fermenting the musts in cement vats, the winery's integrated architecture facilitates the production of organic wines with natural air conditioning and perfectly studied slopes that allow work to take advantage of gravity, from the time the grape reaches the winery until the wines They sleep in the barrel room waiting for the final bottling. In this room, underground, the temperature is naturally maintained all year round between 13º and 19º C.
Elaboration:
Harvest at dawn and manual selection at the optimal time of ripening. Collection in small boxes of 10 kg. The grape is skidded and goes to stainless steel tanks made at 6º C. Only the flower must is extracted and the fermentation begins at 14º. At medium fermentation it is stored in new French oak barrels of 500 and 600 liters where the fermentation ends. Aged six months in the same barrels on its fine lees. Gentle filtration before bottling.
The varieties are Picapoll 50% and Chardonnay 50%
