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Earthy and spicy aromas abound. Hints of stewed and raisined fruit come through as well. On the palate, spicy notes a...Read more...
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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
Food Pairings for Albet I Noya Xarello Penedès
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.
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.
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.
Dietary Information: Organic, Biodynamic
Notes: American oak barrels of 2nd and 3rd use
|Sugar: 0.72 grams per liter||Total Acidity: 3.10 grams per liter|
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