Viognier · Xarel·lo
Appellation of Origin:
Selected grapes from Can Romeu estate (Viognier) and Can Llerda estate (Xarel·lo) in the Alt Penedès region (Catalonia, Spain) at an altitude of 600 and 400 metres respectively.
Skin-contact maceration at 8ºC. Slow fermenation at 13ºC. A part of the Xarel·lo ferments for 3-4 months in 300L French oak barrels (fine grain, lightly toasted).
The aromas are fine and delicate with notes of magnolia and stone fruit. On the palate it shows fine exotic fruit notes with a lingering finish.
Ideal with all types of seafood and white meats, it also pairs very well with curry or saffron recipes.
Serving temperature: 10 °C
Organic certified (CCPAE)