Albet I Noya Tempranillo Penedès Classic 2010
A manual harvest was carried out between late-August and early-September. Fermentation took place in temperature-controlled stainless steel tanks for 7 days at 22°C. The wine was left in contact with the skins for an additional 8 days to extract its deep purple color, during which time frequent pump-overs were conducted. Malolactic fermentation occurred. Finally, the wine was filtered and fined prior to bottling.
RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.
Food Pairings for Albet I Noya Tempranillo Penedès Classic
On the nose, this wine expresses notes of dark fruits such as blackberries. Medium-bodied in style, it is well-structured on the palate with soft, rounded tannins.
Dietary Information: Organic, Biodynamic, Vegan
|Alcohol: 14%||pH: 3.68|
|Sugar: 0.2 grams per liter||Total Acidity: 4.8 grams per liter|
Coconut Rice Sweet Potato Cheesecake
Spicy Salmon & Avocado Tower
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