Vi Blanc De Coster Mas La Mola

32,00

Atrepat is a wine with a modern and friendly profile perfect for discovering the singularities of the little-known denomination of origin Conca de Barberà. It is made exclusively with the Trepat ink variety, native to this area. 20% of the grapes used to make this wine carry out carbonic maceration. Young red with a very attractive fruity nose. The palate is sweet, easy to drink and very round. Marida with tapas, Asian food, fatty fish and rice dishes.
Tasting Notes
The Moli dels Capellans Trepat “La Coma” has a soft tannins and nice fresh acidity,that works really well with Asian food,Sushi with oily fish like tuna and salmon,also works really well with tapas and pasta.Awards
Silver Medal Catalunya Wine Awards

Category:

Vineyard

Red clay with concentrations of granite

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

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 steel 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 pressAged for 6 months in 3&4 years old French Allier Oak Barrels.

Technical Data

Vintage

2017

Grapes

Grenache/Pedro Ximenes/Macabeo

Bottle Size

75

Region:

Priorat

Appellation

D.O.Q

Alcohol:

13.5% A.B.V.

Closure:

Organic Natural Cork

Winemakers:

Jordi Masdeu Catala
Sergi Montala

Total acidity (G/L):

3,8 ATS

Residual Sugar (G/L)

0.1 G/L

pH Level

3.30 pH

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