REGION: BENICARLÓ – LA JANA DENOMINATION: BENICARLÓ VINEYARDS: 1.5 Ha. VARIETALS: 15.17% White gernache, 14.8% Macabeo, 15.25% Merseguera, 5.58% Riesling, 10.17% Sauvignon, 6.8% Verdejo, 16.94% (Pedro Ximénez, Valencià, Tortosí and Moscatel de Alejandría). FERMENTATION and MACERATION: 10 days ANALYTICAL VALUES: ATT: 5.1 g/L – pH: 3.66 – SO2: 20 mg/L – AV: 0.29 g/L ALCOHOL: 12.01% TERRAIN:: mixture of vineyards, ranging from alluvial soils of the Cervera riverbed to clayey loam soils, carbonated and with basic pH. AGE OF THE GRAPEVINES: from 7 to 90 years. GRAPE HARVEST: 1st and 3rd week of September 2019 BOTTLING: 18th December 2019 ANNUAL PRODUCTION: 350 bottles.
TASTING NOTES
On the nose, its intense floral load is noteworthy (jasmine, orange blossom and cherry wood), hues of freshly cut grass, balsamic elements, fennel, aniseed, tropical and citrus fruits. Seductive on the nose. Fruity palate: apricot, peach and aromatic and fresh, goes down smoothly. Medium after-taste. Good freshness and acidity.
THE WINE’S STORY
Manual grape harvest in boxes. Very smooth pressing of the grapes. Static debourbage of the must flower for 24 hours. Transferred to stainless steel vats for its wholly natural and spontaneous fermentation, with locally produced yeasts at a controlled temperature of 17C for 10 days. Then the wine is kept in the vat with its fine lees for a period of two months, endowing the wine with smoothness. Afterwards the sediments are removed, without filtering, stabilising or clarifying, and the wine is bottled. As a result of this, the wine could display some natural precipitations, which would be tartrates, proteins, yeasts, etc.
PAIRING RECOMMENDATIONS:
This wine is paired well with white meats, using sauces that are not overpowering or subtle, salads, sushi, semi-cured or soft cheeses, along with any type of fish dish or seafood.
