In Mas Comtal until the early 60’s the xarel·lo dominated. This coexisted with a bit of sumoll, although, due to its low concentration of coloring matter on the skin, it was vinified as white. Until then, wine was sold by the jet. It was in the early 60’s that with the increase in demand for white grapes to make cava-based wine, the sumoll and part of the xarel·lo began to be replaced by parellada and macabeo. From 1966 to 1993 all the grapes were sold to cava makers.
In the early 1980s, Albert Milà, with the unconditional help and support of his brother oenologist Joan Milà, began a new stage, with the aim of making quality wines by closing the production circle; from planting the vineyard, cultivating it, transforming the grapes into quality wine in the same winery and marketing it bottled. This process went through the reorientation of viticulture, replacing macabeo and parellada with other varieties more oriented towards making quality still wines. And later, to implement organic farming on all 40 hectares of vineyards. Only the vineyards of xarel·lo have been preserved; currently all of them aged between 50 and 80 years.
12,50€ – 26,00€
Vinification and aging: Hand-picked grapes, destemmed and gently pressed at 0.2 kg/cm2 in a pneumatic press, obtaining an approximate yield of 50%. Static debourbage at low temperature in underground tanks for 48 hours. Alcoholic fermentation in stainless steel tanks with cultured yeast at a controlled temperature of 13-15 ºC. Duration of fermentation:16 days. After fermentation has completed, the wine is transferred in order to remove the coarser lees, and left on the finer lees for 4 months. Such an aging process brings an abundance of new amino acids to the wine, particularly mannoproteins from the breakdown of the yeast, providing the wine with abundant tertiary or aging aromas and marked flavour complexity. Prior to bottling, the wine is stabilized and lightly filtered.
A spectacular fusion of Mediterranean countryside and Atlantic character in a wine that surprises with its deep balsamic freshness and extreme elegance. The Incrocio Manzoni shows in this captivating and enigmatic wine by bewitching the palate from the first sip, enveloping it in fruit and white flowers, aromas of rosemary and waves of saltiness. Land, sea and air combined as fundamental elements for an essential wine. (Xavier Nolla)
Alcohol content: 12.50% vol.
Total acidity: 6.6 g/L
Total sugars: 0.7 g/L
Total sulphur dioxide: 135 mg/L Bottled: May 2015
Number of bottles: 2.848 of 75 cl.