PARDAS RUPESTRIS

PARDAS RUPESTRIS

Rupestris evokes the strength of the rock, the purity of the earth, something primitive, rustic, wild, ancient and authentic.

The vineyards of traditional white varieties grown on the estate are planted on hillsides Can Comas limestone.

Vines that are rooted in the bedrock, the petrocalcic or tapasot. Summer days, these ancient soils and shallow, the stocks suffered much to get water and minerals they need. And this effort and our enthusiasm is what we want to convey tenderness in every bottle of wine.

Rupestris  is a wine strain of brown-root made with a single criterion, the quality.

With a blend of Xarel.lo, Malvasia de Sitges, Macabeo and Xarel.lo red and a step for scarce cask of brown, we have a simple balance, finesse and a good expression of our lands.

Technical

    • Vintage: 2014
    • Varieties: 86% Xarel.lo 16% Malvasia de Sitges. Origin:Xarel.lo Can Canals.Vineyard planted between 1940-1960 on Rupestris de Lot and 161-49, in differents platation frames.

      Xarel.lo de la Vella. Planted in 1979. They have taken root in a south-east facing not very deep soil.

      Malvasia de Sitges. Vines planted in 2006, in an alluvial soil in the plains of Can Comas. Great winemaking potential grapes.

       

      Viticulture:

      Neither herbicides, pesticides nor any other chemicals were used on any of the vines planted to make our Rupestris.

      We do not plough the ground and we leave the grasses and plants to protect the soil.

       

      Harvest:

      Grapes are selected and handpicked and transported to the cellar in 20 Kg boxes.

       

      Winemaking:

      Grapes are selected and handpicked at the vineyard. In order for the grapes to be at a temperature of 8-10 degrees centigrade they are placed in a cooling room prior to their entry in the cellar. The grapes are destemmed and placed by gravity in stainless-steel tanks or go directly to the press. After 6 or 7 hours of skin maceration the juice is separated and the grapes are pressed at low pressure with a pneumatic press. Static clearing after 24 and 48 hours. Yeasts are added and fermentation takes place at 12 ºC.

      Periodical racking during the next 3 months.

    • Analysis:Alcohol content: 13.10% vol.Total acidity: 4.44 g/L

      Volatile acidity: 0.26g/L

      PH: 3.06

      SO2 L/T :21/56

 

Tasting notes

 

Pairing:Ideal to accompany seafood: mussels, shellfish, Dublin bay prawns as well as grilled and baked fish.

 

Photo

Pardas Ruspestris

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