Porcellànic Natural Dessert Wine 2011

Porcellànic Natural Dessert WineVineyard sites: CAL ROGET JOVE and LA SERRA

AGRICULTURAL PRACTICES: Organic viticulture via the Permaculture System. The vineyards are not ploughed (they are treated like a forest).

HARVEST: Handpicked on 19th and 20th October 2011.

ABV: 15,5%

ACIDITY: 5,8 g/L. NO ADDED SULPHITES.

CAL ROGET JOVE

  • Training system: Double Cordon of Royat
  • Pruning system: Spur
  • Variety: Macabeu
  • Planted in: 1988
  • Planting layout: 285 cm x160 cm
  • Orientation: 282 WNW
  • GPS Coordinates: N41º24,242′ E1º38,811
  • Vineyard altitude: 310 m above sea level.

LA SERRA

  • Training system: Double Cordon of Royat
  • Pruning system: Spur
  • Variety: Xarel·lo
  • Planted in: 2003
  • Planting layout: 265 cm x 100 cm
  • Orientation: 295 WNW
  • GPS Coordinates: N41º 24,042′ E1º 39,282′
  • Vineyard altitude: 306 m above sea level.

Vinification

This is the 1st organic dessert wine that has been certified by the D.O. Penedès. It is a highly expressive QUALITY WINE PRODUCED IN A PARTICULAR REGION (in the Catalan language VI DE QUALITAT PRODUIT EN REGIO DETERMINADA or V.Q.P.D.R). The optimal moment to harvest is decided by observing the bees. The fruit clusters were handpicked on fruit days and vinified following the canons of the Lunar Calendar 2011 – 2012. The majority of the clusters come from old vines and vineyards that have not been ploughed for more than 6 years. The SPIDERS in the vineyards act as a natural insecticide. There are approximately 15 spiders per hectare that weave webs with a width of 40 to 70 cm that reach from row to row trapping the much-feared Piral butterflies and moths. The weeds are cut away (this means no dust or fine particles are scattered into the air). The overripe macabeu and xarel·lo Botrytis-affected grapes (Botrytis Cinerea or Noble Rot) have been left out to dry like raisins and crushed in a classical vertical basket press. They are then macerated, fermented and the wine is left on its fine lees in new French oak barrels (Allier) for 9 months at a low temperature to enable us to extract and maintain the aromas. After the barrel aging process, the wine is bottled in 500 ml ceramic containers (this material preserves the wine from the negative effects of light). The bottle is therefore corked with a technological cork stopper (DIAM MITIK), sealed with wax and stamped. The bottle aging process is done underwater in a vertical position in underground deposits in non-negative geobiological zones (NEVER PLACED OVER CURRY LINES). Our commitment to the environment is recognized by the carbon footprint stamp (FROM THE NURSERY TO THE DOOR) and is equivalent to 0.970 kg of CO2 per bottle. This wine does not contain any added sulphites.

Further Considerations

If the bottle has been SHAKEN, LAID DOWN in a horizontal position or TRANSPORTED IN NON-FAVOURABLE CONDITIONS, it should be left for a minimum of 2 days to settle in a VERTICAL position. At no moment should the bottle be stored in a horizontal position, as the wine would be served in a hazy or non-clear state. Best served without disturbing the contents of the bottle. THIS IS DUE TO THE FACT THE WINE HAS NOT BEEN FILTERED.

Best type of glass to be served in

  • RIEDEL 446/5 (Riedel Restaurant-Chardonnay/Viogner Series)

The product is presented in wooden boxes certified with the Health and Safety Rules and Regulations NIMF-15.

Tasting note

In appearance, this wine is of an amber colour. On the nose, we can find cooked fruits like pears (Williams) and yellow apples. On the palate, this wine is intense, accompanied by the elegance of the new barrels. This wine has a long, persistent, but somewhat soft finish that reminds us of bitter oranges.

Food Matching

Blue cheeses like Camembert or Camanzola go extremely well with this wine. Foie Gras, chocolates with a high percentage of cocoa and all types of cakes are other excellent options.