PRODUCTION

The production process begins in the winery, chilling the grapes to a temperature of 8 ºC and carrying out film maceration in a suitable tank after destemming the grapes. When we consider that there has been enough close contact between the skins and the must, we pump it all into the presses, where, without pressing, we separate the must from the skins. This goes to the settling tank for one or two days until the must is perfectly transparent. It is then transferred to the fermentation tank, it is inoculated with a strain of selected yeasts to begin the process, which is carried out at a temperature of 14ºC for 20 days. Just before it finishes, the wine is transferred to another tank and the temperature is reduced to -2ºC to stop fermentation, leaving a few grams of residual glucose. After resting for a week, it is filtered, stabilised and then bottled.

The wine is kept for two months before being sold.

THE VINES

Wine made with grapes of the Riesling variety from the Sabartés estate, covering 26 ha, in Banyeres de Penedès.

The land, planted in 1986, is a few kilometres from the sea and is greatly influenced by the Mediterranean. A trellis training system was decided on, with double Cordon de Royat pruning. The soil is clayey, with a loamy texture and a low percentage of chalk. The estate has drip watering so that water reserves are available during the vine budding periods and to prevent hydric stress in the summer.

The Riesling variety is difficult to grow as it is very sensitive to botrytis cinerea and acid rot. To minimise the risk of these fungi, careful summer pruning is carried out to ventilate the bunches. This variety is not very productive, as the grapes are small: 5500 kg/ha.

Riesling

WEATHER CONDITIONS

2010 was a year with abundant rainfall, particularly in the spring. The vines had a good reserve of water, and this allowed good leaf development. Spring temperatures were lower than normal and, although Sabartés is 5 km from the sea, the average temperature was cold and budding occurred about a fortnight late.

After several years where production was low or average, 2010 was characterised by slightly above-average production.

TASTING NOTE

Pale yellow colour. Complex aromas where fruity notes of pear, apple and apricot can be detected, together with empyreumatic notes of brushwood, mountain herbs, rubber, honeycomb and leather. In the mouth, there are very extensive hints of fresh grass, hay and fruit. The mineral and somewhat metallic sensations characteristic of the variety are its outstanding features. After the tasting, a very pleasant, prolonged aroma remains in the mouth.

PAIRING

Riesling is very powerful in the mouth and therefore has a wide range of combinations. It goes well with meat and poultry stews. Of course, as it is a white, it goes well with all kinds of fish, including oily fish like grilled or stewed salmon, John Dory and tuna. The notes of brushwood are virtues for poultry with fines herbs, cured white meat and mature and creamy cheeses: torta del Casar, Asturian Afuega'l pitu, Nevat petit and Serrat Catalan goats cheeses.