Pomell de blancs
Pomell is a Catalan word meaning wild bouquet of various flowers. As this wine is a blend of several varieties, we wanted to make a linguistic parallel.
This is a perfect combination of the uniqueness of xarel·lo with the sophistication of chardonnay. Each of the two varieties is made and aged separately with its fermenting wine dregs in underground cups, in the style of the great white wines of the Loire and Chablis. Once aged, its assembly is determined by the vintage and by each of the characters of its components.
Vinification: Direct extraction by pressing the grapes after destemming. Alcoholic fermentation at a temperature of about 14 degrees Celsius in stainless steel tanks for about 10 days. Clarification and stabilization of the wine. Brief filtering after aging on the lees before bottling.
Aging: On the lees for 3 months in underground tanks in the manner of the great white wines of Loire and Chablis. 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.
Ideal as an aperitif with various fish dishes and shellfish, including raw shellfish due to its moderate acidity, as well as baked, grilled or fried fish due to its rich nuances and texture. It can also be very conveniently recommended to go with starters based on marinated or smoked fish, and mild goat and sheep cheeses. Serve at a temperature of 8 – 10 oC.
– “Calm, serene youthfulness, creamy, fresh, reminiscent of pastries.” (Jordi Raventós, sommelier) – “Bright yellow. Aroma of ripe fruit, dried flowers, fragrant herbs. Powerful, full-flavoured, as it should be on the palate.” (Peñín Guide to Spanish Wine 2014)
Alcohol content: 12% vol.
Total acidity: 6.6 g/l (tartaric)
Total sugars: 0.8 g/L
Total sulphur dioxide: 147 mg/L