Clot del Roure white wine, biodynamic, Vins El Cep.

75cl bottle CLOT DEL ROURE, name of the vineyard where this wine comes from. Terroir wine from old vineyards, made following the principles of biodynamic agriculture. This 70-year-old vineyard with deep roots and calcareous soil provides the maximum expression of Xarel·lo. Pure elegance and richness of nuances. Vins El Cep was born from the union of four families of viticulturists and four estates. Producers since 1980 of unique high-quality wines and cavas, the expression of their terroirs. Located in the Costers de l'Anoia, in Can Llopart de les Alzines, they are pioneers in organic and biodynamic viticulture. They strive to achieve the perfect balance between respect for nature and high quality in the cellar. The vines are its heritage, the roots its landscape. Data sheet Winery: Own vineyards, in Sant Sadurní de Noia (Barcelona). DO. penedes Vintage: 2021 Grade: 13% Variety: 100% Xarel.lo. Tasting note: Color: Intense yellow, with straw reflections, bright. Aroma: Very singular that shows its varietal character with floral notes and white citrus fruit (apple and grapefruit), also hints of fennel and aniseed that increase its complexity. Intensity of aromas marked by minerality, somewhat saline. Taste: The sensation of texture in the mouth stands out, slightly unctuous. Memories of roasted apple, ripe white fruits, quince meat. It can improve in the bottle. White with personality, structure and flavor. To enjoy Service temperature: 9-10ºC Elaboration: Terroir wine from old vines, made following the principles of biodynamic agriculture. This 70-year-old vineyard with deep roots and calcareous soil provides the maximum expression of Xarel.lo. Pure elegance and richness of nuances. Viticulture: This wine comes from the Xarel.lo "Clot del Roure" vineyard on the Can Prats property in San Llorenç, located in the privileged area of Espiells, in the Anoia river basin. This 1.5 hectare vineyard is cultivated following the principles of biodynamic agriculture. Vinification in the Cellar: A film maceration is carried out to increase the aromatic complexity, and a very low pressing yield is applied, which represents the most elegant and subtle fraction of the must. Fermentation and aging in chestnut and oak barrels for 6 months, working with the finest lees. Pairing: this is an ideal wine with typically Mediterranean cuisine, such as fish, shellfish, steamed, grilled or baked. Even traditional fish stews (suquets, zarzuelas, stews, etc.). At Made in Spain Gourmet we believe that it is excellent with Mediterranean rice dishes such as those from the Dehesa de la Albufera (seafood paellas, soupy rice dishes) and fresh pasta with sautéed vegetables or boletus sauces. Vins el Cep is a sustainable, responsible and efficient winery. They work every day to fulfill their commitment to the landscape. They work sustainably using renewable energy, fully respecting the environment in the vineyard and in the winery. They watch to improve water management, waste reduction and energy efficiency, and invest so that everything works with photovoltaic energy. His path The Carreras, Esteve, Masana and Parera families had centuries of experience, with a deep-rooted agricultural tradition and in the tradition of making wine in their country houses. Thus, in 1980 they started a joint project to produce wines and cavas that represent the identity of our terroirs. Can Llopart de les Alzines, a farm dating from 1499 and surrounded by vineyards, was the place chosen to build his winery. The soul of his project were – and always will be – those four friends and neighbors who ended up becoming partners. Gil Masana, Josep Carreras, Pere Parera and Josep Esteve, who, based on their vocation, knowledge and love for the land, have been able to lead it up to now. BIODYNAMICS: PIONEERS AND CONVINCED Throughout its history, each generation has contributed its grain of sand, its advances, but also the wisdom of knowing how to see and reflect. The experience that this direct contact with the land gives them led them, in 2000, to direct their agriculture towards organic farming. Shortly after, with the concern to continue improving at all levels, they decided to go a step further and apply biodynamic agriculture. Although at that time it was a type of agriculture quite unknown in our country, the results spoke for themselves and they decided to bet on it. And they will continue betting. Vins El Cep was born and grew up in this landscape of vineyards and forests that imbue character. They love our land and that is why they take care of it, listen to it and try to understand it in order to act, because they know that everything starts here, in the soil, in the vines, in the plants and animals that coexist in the same ecosystem, understand each other and They establish a natural balance. Observation, effort and conviction have led them, from 2003 to the present, to continue working in this direction, striving to achieve the perfect balance between respect for nature and high quality in the winery. His Claror cava, the world's first biodynamic cava, is an example of his work. It is known that the path of wine begins in the vineyard. The personality, the feeling, the expression of its wines only make sense if the vineyard is more alive every day. The vines are its heritage, the roots its landscape. TERROIRS AND PLACES Thousands of years ago these lands were part of the seabed and in fact more than 500 years ago there were already vineyards. Its vineyards are, to a large extent, old vines located in Costers de l'Anoia and located between the municipalities of Sant Sadurní d'Anoia, Gelida and Sant Llorenç. Vineyards with a marked character, a quality that is needed to obtain their terroir wines. The grape grows between gently undulating slopes, crossed by deep streams and a typically Mediterranean climate: moderately hot and dry summers, mild winters and irregular rainfall. To the autochthonous varieties, which are the ones that occupy a large part of its vineyards, such as Macabeo, Xarel·lo, Parellada and Tempranillo, others such as Cabernet Sauvignon, Chardonnay, Pinot Noir, Merlot or Syrah are added, which allow them to find balance in the coupages. The roots, moderately deep, are hooked into a loam-clay-silt soil, well structured, porous and active at the level of fauna. Thanks to the ecological and biodynamic agriculture that is applied, ants, worms and all kinds of organisms live and develop, promoting the necessary natural balance. COMMITMENT They are a sustainable, responsible and efficient winery. They work every day to fulfill their commitment to the landscape. We work sustainably with renewable energy, fully respecting the environment in the vineyard and in the winery. We strive to improve water management, waste reduction and energy efficiency. We invest to operate with photovoltaic energy. We are what you see. ELABORATION EXPERIENCE AND PASSION Two generations combine experience and tradition with passion and new bets. Strict control, technology and the correct coupage are the key to the success of their wines and cavas. WINEMAKING The location of the winery, next to its vineyards, means that the grapes arrive in the best conditions. This grape is pressed with gentle pressure to extract the most noble fraction of the must, a maximum of 50%, this guarantees the highest quality of its wines. In small tanks, and strict control during fermentation, we vinify each variety separately according to the vineyard from which it comes to personalize each of the wines they will obtain. BREEDING Inside the cellars, protected from light, with constant humidity and at low temperatures, their bottles rest. Only with these optimal conditions and long aging is it possible, year after year, to transform the grape into an exceptional cava. The long aging contributes the complexity of the bouquet, the finesse and the integration of the carbonic content of its reserve and gran reserve cavas. PRINTING During the first months of the year, when the temperatures are lower, they bottle their wines and cavas. Under these conditions, a slow fermentation takes place in the bottle to obtain the best aromas and some fine bubbles that will be combined to start the long aging process. The selected yeasts will give complexity and character to your cavas.