Xarel lo Macabeu White 2019

Cyclic Beer Farm

In stock - Ready to be shipped

€22,70

Spain - Catalonia

Cépages : Xarel Lo, Macabeu

Contenance : 75 cl

Taux d'alcool : 11.5°

  • White
  • Quiet

2019

A dry and mineral Catalan white, with a floral nose and balanced acidity, perfect for fresh and salty cuisine.

Cyclic beer farm xarelio macabeu 19

Xarel lo Macabeu White 2019

€22,70

€22,70

Livraison 48h à 72h (France Métropolitaine)

Conseils personnalisés et service client réactif

Références rares et pépites introuvables

Paiement Sécurisé

CE VIN EST-IL FAIT POUR MOI ?

Arômes

Agrumes

Fleurs blanches

Pomme

Salinité

Accord mets et vins

Poisson

Fruits de mer

Viande Blanche

Décoder le vin

Ample

Boisé

Complexe

Floral

Frais

Fruité

Glouglou

Léger

Liquoreux

Minéral

Oxydatif

Perlant

Puissant

Rond

Salinité

Sec

Tannique

Tendu

Profil Technique


Carafage : No
Potentiel de garde : 5-10 years old
Température de service : 10-12°C
Vinification : Harvested manually by the Cyclic team between August 29 and September 17, 2019, the Xarel·lo and Macabeu are sorted, destemmed, then macerated briefly (2 days for the Xarel·lo, 1 day for the Macabeu). The pr, carried out by foot in large vats, precedes alcoholic fermentation in stainless steel vats with indigenous yeasts. The grape varieties are blended after fermentation, without filtration or stabilization. Bottling took place on June 6, 2020.
Sol : Clay-limestone

Cyclic Beer Farm

Cyclic Beer Farm produces wines from Catalan grape varieties and beers from an endless array of ingredients, crafted carefully, artisanally, and with a playful twist — in true Catalan style.

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Xarel lo Macabeu White 2019

Cyclic Beer Farm


Xarel lo-Macabeu is, as its name suggests, a blend of equal parts Catalan Xarel lo and Macabeu grape varieties grown in Pla de Penedès (Alto Penedés) on clay-limestone soils at an altitude of between 200 and 230 meters. The vines are between 35 and 45 years old. The grapes are sorted, crushed, and macerated with the stems and skins, two days for the Xarel lo and one day for the Macabeu. Fermentation takes place in stainless steel tanks and the two grape varieties are blended after alcoholic fermentation. The wine is fragrant, dry, aromatic, mineral, with balanced acidity and a touch of controlled oxidation.

Learn more

Cyclic Beer Farm is a duo of Barcelona friends, Alberto and Joshua. Based in the Catalan capital, they have two sides to their business: beer (Cyclic Beer) and wine (Cyclic Wine). The beers, inspired by the Belgian model, come in surprising and colorful ranges where expertly measured yeast cocktails and house brews combine with varied macerations of fruits, vegetables, herbs and grape marc from traditional Catalan varieties, the latter taken after the fermentation of their wines - because the second side is the wine, made exclusively from native Catalan grape varieties. As merchant winemakers, Alberto and Joshua personally harvest by hand from organic wineries throughout Catalonia and bring the harvest back to their brewery-cum-winery workshop in La Sagrera (Barcelona). There, they sort the grapes, tread them by foot, and ferment the must using exclusively indigenous yeasts. Depending on the type of wine, skin maceration takes place on the skins and stems for between one and three days for whites and between six and fifteen days for reds. The free-run juice is then transferred without pressing into stainless steel tanks where fermentation continues before bottling. The skins and stems, and sometimes part of the juice, are then used for the maceration of saison beers: an interesting synergy between beer and wine. No sulfites are added during vinification; nothing is added to or removed from the wine, which is never filtered. The harvest and other viticultural operations are decided according to the lunar calendar.