BLANC ÀTICA 3x3
Complexity: 3 varieties of grapes fermented in three different types of oak. The aim of this wine is enjoying the fruit combined with the wood. It will develop favourably in the next 2-3 years. Ideal with pasta, rice, grilled vegetables and fish stews with some consistency.
during 48 hours at 13ºC.
must fermentation at a controlled temperature of 14-17ºC during
18-20 days; ending its alcoholic fermentation in French, American and Acacia oak barrels.
4 months ageing on oak barrels (French, American and Arcacia) of 300 Lts. Of capacity. “Battonage” with lees three.
Alcohol (% vol): 13'10
Sugar (g/l): 0,40
Total acidity (g/l): 3,85
SO2 (mg/l): 23/102
Volatile acidity (g/l): 0,31
COLOUR: Dry yellow straw colour with new gold reflections, brillant and strong slowly falling tear.
AROMAS: In the nose very marked fruity notes reminding us of ripe fruit (yellow melon, dry peaches, pineapple) with a background of tertiary notes arising from ageing with dry fruits (hazelnuts, ripe walnuts) burnt fruit (damp charcoal) and vegetables (tea leaves and tobacco, dry flowers).
IN THE MOUTH: Length sweet and buttery passing through the mouth, balanced in alcohol and acidity, with a slight citric freshness, with a light reminder of liquor, and an ending in the mouth of a mineral nature (plaster and grafite).
This label guarantees that this wine has been produced following the rules of organic farming, which has been controlled throughout the process of production, processing, packaging and commercialization.
Gold Medal-53º Competition of wine DO.Penedés 2019