D.O. Conca de Barbera. Organic wine and limited production.
For more information on D.O wines see: http://www.do-catalunya.com/en/
Macabeo vineyards are located at the Finca Saint Peter, 1.97 hectares of organic farming, located 500 meters above sea level, with clay typical of the area. The viticultural methods are all organic, aimed at caring for the vines in order to produce quality grapes whilst respecting nature.
Organically produced and harvested in a green fashion, eliminating excess production. CARLANIA CELLER uses trustworthy varieties indigenous to the area, and we consider it important to maintain and promote varieties that grow close to the earth we cultivate. So, all our wines are made with a variety of grape native to the DO Conca de Barbera area, the Trepat grape.
Macabeo 80% Trepat 20% vinified as a white grape.
Harvested at the optimal ripeness of the fruit. Collected manually into 20 kgs harvest boxes through a rigorous selection of the best grapes from the vineyard. The harvested grapes cool to a temperature of between 7 and 10 ºC and are then crushed to obtain "free-run juice". Fermentation takes place at a controlled temperature of 16-18ºC in small volume stainless steel vats. One part of the Macabeo juice, once the density has sufficiently dropped, is put into barrels.
After fermentation, it is also aged on the lees with Bâttonage for almost three months.
The Trepat grape is directly pressed and fermented separately in stainless steel vats.
50% of the Macabeo ages in French Oak barrels for 3 months.
Clear and transparent pale yellow colour with light hints of green. Floral aromas with citric notes over a hint of vanilla. In the mouth it is fresh and vibrant with a fine, rounded finish. Serve at 6-8ºC.