Wine description

Temps de Flors is a coupage of three varieties—Muscat, Gewürztraminer and Xarel·lo—grown at our Sumarroca (near Sant Sadurní d’Anoia) and Sabartés (next to Llorenç del Penedès) estates.

The 2012 vintage year was notable for having a very mild winter with little rainfall. In fact, no rain was recorded from the end of November until just before sprouting. Although the winter was mild, sprouting was a few days late since the start of the spring was a little cooler than usual, with a certain amount of rain which ensured adequate plant growth. After the middle of spring, temperatures rose and rainfall dropped sharply. Even still, moderate rainfall of 25-35 litres was recorded during the months of May, June, July and August which, combined with relatively low humidity, ensured adequate maturing and health. In terms of dates, both veraison and ripening were at normal times.

Tasting notes

In the bouquet there are suggestions of ripe summer fruit, peaches, pears, lychees and grapes, as well as some more floral notes: jasmine, orange blossom, roses and azaleas. The palate is full-bodied and creamy, with its in-mouth aroma leading to a fine finish. Balanced, rounded flavour. A harmonious combination of sensations.

Vineyard characteristics

Estate name: Muscat from Finca Sumarroca and Finca Sabartés; Gewürztraminer and Xarel·lo from Finca Sumarroca

Vineyard surface area: 9.5 ha of Muscat, 3.37 ha of Gewürztraminer and 5.13 ha of Xarel·lo

Soil composition: clay, gravel and calcareous stone. Poor in organic matter

Cordon system: Double Royat (Muscat and Xarel·lo) and Guyot (Gewürztraminer)

Altitude: 100-300

Exposure: south at Finca Sumarroca and south-east at Finca Sabartés

Plants/hectare: 3,200

Yield/hectare: 6,000 – 9,000 kg

Planting year: 1985-2002

Winemaking and ageing

Varieties: 50 % Muscat, 25 % Gewürztraminer, 25 % Xarel·lo

Grape harvest: Muscat on the 23rd of August, Gewürztraminer on the 21st of August, Xarel·lo on 10th of September

First vintage year for this wine: 2010

Number of bottles: 80,000

Fermentation:

Stainless-steel tanks

Fermentation time: 20-22 days

Fermentation temperature: 14 °C

Maceration technique: pre-fermentation maceration at 10 °C

Maceration time: 2-5 hours

Ageing

Not aged

Analytical data

Alcohol: 12.6 % abv.

Residual sugar: 3.7 g/l

Acidity: 3.90 g/l

pH: 3.27

General information

Owner: Sumarroca Family

Oenologist: Òscar Llombart

Total vineyard hectares: 260

Founded in: 1986

Total production of the winery: 2,500,000 bottles