Aged in amphorae made from clay from Suriol’s own estate by the local potter Carles Llarch.
Vineyard: Cal Ron, a 1ha plot planted in 2010-11, estate-owned, dry farmed, certified organic. Loamy soil with calcareous rocks at 300 m of altitude.
White wine made with Malvasia de Sitges (a Catalan variety of the Malvasia grape family; historically used in sweet wines, it’s now enjoying a sort of renaissance as a distinctive dry white wine, as is the case here.
Making of: Manual harvest. The grapes are pressed directly and the must is decanted in underground tanks. Alcoholic and malolactic fermentation with indigenous yeasts and bacteria only. Aged 8 months on lees in ceramic amphorae. Bottled the following summer, without filtering, fining or adding sulfites.
Personality: The power of the Malvasia de Sitges, softened by aging in amphorae creates a fruity, powerful and fresh wine, perfect for playing around with the pairing – try it with some richer, creamy chicken & fish dishes or flavorsome Asian recipes.
Vineyard: Cal Ron, a 1ha plot planted in 2010-11, estate-owned, dry farmed, certified organic. Loamy soil with calcareous rocks at 300 m of altitude.
White wine made with Malvasia de Sitges (a Catalan variety of the Malvasia grape family; historically used in sweet wines, it’s now enjoying a sort of renaissance as a distinctive dry white wine, as is the case here.
Making of: Manual harvest. The grapes are pressed directly and the must is decanted in underground tanks. Alcoholic and malolactic fermentation with indigenous yeasts and bacteria only. Aged 8 months on lees in ceramic amphorae. Bottled the following summer, without filtering, fining or adding sulfites.
Personality: The power of the Malvasia de Sitges, softened by aging in amphorae creates a fruity, powerful and fresh wine, perfect for playing around with the pairing – try it with some richer, creamy chicken & fish dishes or flavorsome Asian recipes.
