Albet I Noya Xarello Penedès 2008

Avg Price: 33.90 CHF
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Tasting Notes:

Earthy and spicy aromas abound. Hints of stewed and raisined fruit come through as well. On the palate, spicy notes a...

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Flaschenpost Weinservice GmbH
Zurich, NY (6,200 mi)
CHF 33.50
USD $
750ml
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The wine was stabilised for five months over the winter and then transferred to oak barrels for a year until it acquired the desired complexity. Gi... Read more

Sehr charaktervoll, typisch fleischig, mit viel herrlich violett-roter Farbe. Unbedingt 1-2 Stunden vorher öffnen. Read more

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User Reviews for Albet I Noya Xarello Penedès

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Snooth User: joe10
203037145
5.00 5
07/02/2010

The wine was stabilised for five months over the winter and then transferred to oak barrels for a year until it acquired the desired complexity. Given the characteristics of this wine, and its ageing in French and American oak, it will improve in the coming years developing new nuances, finesse and aromatic potential. Best after decanting.


External Reviews for Albet I Noya Xarello Penedès

External Review
Source: Flaschenpost Weinservice GmbH
01/30/2013

Sehr charaktervoll, typisch fleischig, mit viel herrlich violett-roter Farbe. Unbedingt 1-2 Stunden vorher öffnen.


Winemaker's Notes:

In September, a manual harvest was carried out. Alcoholic fermentation took place over 7 days in stainless steel tanks at 28°C. Maceration followed for approximately 14 days with daily pump-overs. Using American oak barrels of 2nd and 3rd use, the wine aged for 11 months. Full malolactic fermentation occurred. Prior to bottling, the wine was filtered and then cellared an additional 4 months.

Tasting Notes:

Earthy and spicy aromas abound. Hints of stewed and raisined fruit come through as well. On the palate, spicy notes are balanced by berry flavors. Gentle tannins lead to a well-structured, lingering finish.

In September, a manual harvest was carried out. Alcoholic fermentation took place over 7 days in stainless steel tanks at 28°C. Maceration followed for approximately 14 days with daily pump-overs. Using American oak barrels of 2nd and 3rd use, the wine aged for 11 months. Full malolactic fermentation occurred. Prior to bottling, the wine was filtered and then cellared an additional 4 months.

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Dietary Information: Organic, Biodynamic

Notes: American oak barrels of 2nd and 3rd use

Chemical Analysis:

Sugar: 0.72 grams per liter Total Acidity: 3.10 grams per liter

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