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Xarel lo Macabeu White 2019
In stock - Ready to be shipped
2270
€22,70
Unit price per
Région
Spain - Catalonia
Cépages
Xarel Lo
,
Macabeu
Contenance
75 cl
Alcool
11.5
Couleur
White, Quiet
Millésime
2019
IS THIS WINE FOR ME?
Profil Aromatique
Agrumes
Fleurs blanches
Pomme
Salinité
Accords Mets & Vins
Profil Technique
Sol :
Clay-limestone
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.
Carafage :
No
Température de service :
10-12°C
Potentiel de garde :
5-10 years old
Decoding Wine
Sufficient
Woody
Complex
Floral
Expenses
Fruity
Gobble
Light
Sweet (wine)
Mineral
Oxidative
✔︎
Beading
Powerful
Round
Salinity
Dry
Tannic
Strained
Cyclic Beer Farm
Cyclic Beer Farm développe des bières naturelles en lien avec le terroir, parfois en collaboration avec des vignerons. Fermentations spontanées et expérimentations sont au cœur du projet.
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Learn more about the bottle
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.
