Mas de la Pansa_parellada_2018_sense_anyada

Parellada White Wine 2019

Name: Parellada White Wine 2019 - Mas de la Pansa
SKU: Parellada_2019
Price: 26.00 EUR
Availability: InStock

26,00€ 21% IVA

Parellada is an indigenous white grape in the areas of Penedès, Conca de Barberà and Camp de Tarragona. Bunches are large and compact. Berries are medium, round, greenish, with thick skin and late ripening. Exceptionally, in some special plantations, it matures until the skin takes pink tones. The plant is late maturing. Traditionally used for the production of sparkling wines.

In stock

Information

Classique Burgundy bottle of 75 cl.
Type of wine: white
Variety: Parellada

Appellation: D.O. Catalunya
Estate: Mas de la Pansa
Location: Vila-rodona, Alt Camp, Catalunya
Harvest: October 11th, 2019
Bottled: April 28th, 2020
Number of bottles: 1123 bottles

Technical information

Alcohol level: 11 % vol.

Vineyard, Viticulture and harvest

The vineyard was planted in 1956. Elevation 317 m. On the northern slope (10%) of the municipality, with an area of barely 1 ha. Govelet training of the old vines, make the vineyard yield very low, giving little over 2000 kg / ha. The clay-calcic soils with the presence of pebbles on the surface, are well drained and have a moderate water holding. The precipitation of 2019 was 342.1 L. The annual average temperature was 16.9 ºC.

The vineyards of the family, worked through certified organic farming, respectful of the environment and with minimal intervention. Using natural resources, for the control of the vineyard.

The harvest is done manually, collecting the grapes in boxes of 20 Kg. The same night after the harvest, the grapes rest at a temperature of 5 °C before entering the cellar.

Elaboration

Inside the winery, we carry out a selection on the table, obtaining only the best clusters, which will be destemmed, crushed, and introduced into stainless steel tanks, where maceration will begin, lasting five days. After this time, we perform a very gentle pressing. After decanting the resulting must, fermentation will start at a controlled temperature in stainless steel tanks and fine-grained French oak barrels with light toasting. Once the fermentation has finished, the wine will rest for the following months in contact with the lees. During this time, constant battonage will be carried out, adding more aromas, volume, and structure to the wine. Finally, it will be bottled and sealed with a natural cork stopper.