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“De la Finca” Brut Conca del Riu Anoia 2016
-25%
- Grape variety
- Region
- WINERY
- VOLUME AND ALC %
| Volume | 0,75 |
|---|
| Stiprums | 12 |
|---|
- VINTAGE
| Gads | 2016 |
|---|
- customer rating
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31,50 € 23,63 €
In stock
Sparkling wine made in the traditional method from Spain, Conca Del Riu Anoia.
‘’De La Finca’’ is a Blend from the varieties Xarel·lo 54%, Macabeu 30% and Parellada 16%. The grapes come from 9 plots, which are located north and north-east on the steep slopes of the Serral mountain.
The grapevines thrive on chalky and nutrient-poor soils. Viticulture is based on ecological and biodynamic principles. Natural manure is added to the vines in winter. The vines are cut short. To prevent disease, the grapes are constantly checked. In addition, the grapes are never in direct sunlight to prevent burns.
As soon as the grapes arrive at the winery, they are pressed slowly and with little pressure. This is followed by a static primary clarification at low temperatures, a first fermentation in stainless steel tanks and a second fermentation in the bottle for at least 3 years.
Raventós i Blanc de la Finca perfectly represents the interplay between soil, microclimate, plants, animals and people, all of which are important in the production of the Conca Del Riu Anoia.
Lemon zest, quinine, pungent flowers and ginger on the incisive, mineral-accented nose.
Chewy in texture, sharply focused and dry, showing impressive clarity to its sappy pear, Meyer lemon and bitter quinine flavors, which deepen slowly on the back half. Finishes impressively. Long, mineral and energetic, leaving subtle herb and floral notes behind.
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In Catalonia, DO status was first created in 1999, and it became the first regional production area in Spain, which united all vineyards not included in any of the 11 existing DOs at that time. The capital of Catalonia is Barcelona, the second largest city in Spain with one of the largest ports in the Mediterranean. Its seaside location has certainly contributed to the development of local winemaking. Catalonia has a wide variety of winemaking traditions. It is believed that the skills of viticulture were first introduced by the Phoenicians and Greeks around 400 BC. e. The Romans then expanded viticulture and the industry flourished until the Moorish occupation. Then the vineyards were abandoned or given for other purposes. Later Christians revived viticulture in the territories adjacent to the monasteries. Until the end of the 18th century, wine and spirits were among the most important exports in the region. Since then, Catalonia has established itself as a dynamically developing wine region.
