Macabeu, Xarel·lo, Parellada 2012 harvest and 2013 draw Elaboration: Manual harvest, traditional fermentation. Second fermentation in bottle. Aged 96 months in rhyme. Alc. 11,5 % vol. Tasting: Pale straw color Fine bubble and very well integrated thanks to the long …
Rendé Masdeu – Cava Brut Nature long stay – Conca de Barberà Read more »
100% Parellada Natural white wine of 100% Parellada variety. Vineyards planted in 2004 in the municipality of Villarodona, grown organically. Vererma manual. Fermentation with the skins (brisate) and a part with rapa during the whole fermentation with wild yeasts at …
Xarel·lo, Macabeu & Parellada Aging: From 24 months Consumption: Positive evolution in the bottle for 12 months. Tasting note: Golden yellow color, small and persistent bubble. Complex and of good intensity. Intense aroma of good aging, ripe fruits, herbs and …
Parellada White, Natural, Still, Fresh and crispySoil: sandy-calcareousVinification: direct pressing, alcoholic fermentation with native yeasts in amphoraAgeing: 9 months in amphora Clos Lentiscus
Parellada. 3 months over lees. La bodega cuenta que este vino ha sido concebido para reivindicar la finura y la elegancia de la Parellada (autóctona catalana) de las zonas más frías de la Conca de Barberà. Atrevida se elabora con …
Molí dels Capellans – Atrevida – DO Conca de Barberà Read more »
36 % macabeu, 34 % xarel·lo i 30 % parellada. DIRECT AND COMPLEX, MODERN AND CLASSIC Straw yellow with golden-green hues. Persistent fine bubble. Prominent bead and silky, delicate mousse. Fresh and intense with hints of yellow fruit (peach and …
Parellada 4 months aging in lees Short cold prefermentation maceration on the skins. Fermentation commences spontaneously in custom locallymade clay amphora. Once fermentation is complete, the wine continues to age in the same vessel on its fine lee. This allows …