La Coma 2017

17,50

 

Variety :Trepat

Black pepper notes , cherry , roses, earth and wood fire – a really elegant and refined wine! with a lovely pure and clean mouthfeel., with fresh acidity.

Terroir

This is a Single State Vinyeard of Trepat , the vinyeard was planted in 1936 , and has 0,86 Hacteras. Has a really low production. Red clay with concentracion of granit.

Viticulture

In Moli dels Capellans we do our work looking for harmony between the plant and nature, that is why we treat the vine in a respectful way, following the ecologic viticulture's principles, and we believe that the native varieties we grow up, are a distinctive factor that shape Conca de Barbera regions' landscape. In this way, our job is based on strengthening the region's viticulture heritage, by making our wines exclusively with old Vinyeards of Trepat and Parellada Grapes

Vinification

Hand harvesting in boxes of 15 Kg. We harvest the vinyeards in 2 stages . A portion of the grapes when are not fully mature to have a high percentage of natural acidity , and the rest at their optimum ripeness. We are doing a long cool maceration of the grape juice in open barriques and stainless stel tanks for few days, to extract the primary aromas of the cool maceration. Fermentation at low temperature., a percentage in oak and the rest in tank . Very soft pressing with basket press. Aged for 6 months in 3 & 4 years old French Allier Oak Barrels.

Recommendation

Ideal with barbeque,roast,tapas,pasta and spicy dishes.

Vineyard

 

Variety :Trepat

Black pepper notes , cherry , roses, earth and wood fire – a really elegant and refined wine! with a lovely pure and clean mouthfeel., with fresh acidity.

Terroir

This is a Single State Vinyeard of Trepat , the vinyeard was planted in 1936 , and has 0,86 Hacteras. Has a really low production. Red clay with concentracion of granit.

Viticulture

In Moli dels Capellans we do our work looking for harmony between the plant and nature, that is why we treat the vine in a respectful way, following the ecologic viticulture’s principles, and we believe that the native varieties we grow up, are a distinctive factor that shape Conca de Barbera regions’ landscape. In this way, our job is based on strengthening the region’s viticulture heritage, by making our wines exclusively with old Vinyeards of Trepat and Parellada Grapes

Vinification

Hand harvesting in boxes of 15 Kg. We harvest the vinyeards in 2 stages . A portion of the grapes when are not fully mature to have a high percentage of natural acidity , and the rest at their optimum ripeness. We are doing a long cool maceration of the grape juice in open barriques and stainless stel tanks for few days, to extract the primary aromas of the cool maceration. Fermentation at low temperature., a percentage in oak and the rest in tank . Very soft pressing with basket press. Aged for 6 months in 3 & 4 years old French Allier Oak Barrels.

Recommendation

Ideal with barbeque,roast,tapas,pasta and spicy dishes.

Technical Data

Vintage

2017

Region:

D.O.CONCA DE BARBERA

Temperature

12°C-18°C

Alcohol:

11.5%

Total acidity (G/L):

3,8 g/l

Residual Sugar (G/L)

0,10 G/L

EAN

843701046049

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