copy of copy of copy of Pardelasses

Since 2005, Jordi Aixalà and Susi Alcait have been editing the Parlasses vineyard at 350m in the heart of the priority. The name of the vineyard is reminiscent of the donkey path, with which the winemakers used to get the steep slope to the narrow terraces. The barren llicorella slate floor requires high use, but rewards it with emphasized mineral drops, which can be stored for a very long time and will continue to develop.

The grapes for Parlasses 2015 were read by hand at the end of September - early October. Garnatxa Negra and Carinyena were separated. After selection in the vineyard and grinding of the grapes, the mash of a maceration and temperature -controlled fermentation in 1000 liters of stainless steel tanks were subjected to almost 40 days. The fermentation was initiated by natural yeasts that have settled in the vineyard and cellar. The Maischehut was pushed down twice a day (Pigeage), to optimize the extraction of color and aroma substances. After the cutting, the wine flowed into the barrel hall under the Kelter, where he went through the biological acid reduction in one and two years of 500 liters of oak barrels and matured for another 12-14 months before it was filled into bottles.

The Pardelasses is a fresh, fruity wine with a deep cherry red color. Juicy and mineral, the wine exudes fragrances of sour cherries, blackberries, licorice and forest floor. It is initially reserved on the palate, with some air it shows minerality and a fresh acidity as well as notes of the compote and vanilla. The departure is long with persistent hints of black fruits and plum compote.

The Pardelasses 2015 can now be drunk, but will continue to develop over the next 5 years and will be happy for 20 years. It should be decanted before it is drunk. Serve the Pardelasses preferred to pork or poultry dishes with fruits, e.g. roast pork with plums or duck breast with currants.