PARDAS XAREL.LO ASPRIU
In Pardas we are xarelistas and the Aspriu are not the exception.
It is the third wine of the winery Xarel.lo.
Confidence in this variety is complete and when this happens it is inevitable to develop a wine vineyard.
When working with basically a bunchvariety, the only way to achieve true and believe wine is different and re-discover the possibilities offered by our diversity of soils and micro-climates.
The site defines the wine unique and transferable.
Knowing how to interpret nature is thus the challenge.
The place on the variety, for the grower.
- Vintage : 2011
- Production : 1554 bottles
- Variety : 100% xarel.lo
- Origin :”La Lola” is a vineyard of 1.2 H. Exposure of Xarel.lo located south of Serral Titet, the Can Comas estate.It is composed of three different plots with different ages and rootstocks (41-B, Lot cave and 161-49).Margins and stream determined by both sides around a single unit, wine, a unique micro-climate.The Xarel.lo clay and lime in here has different amounts and proportions.The petro-calcium, mother-rock from which the land is located at different depths. This soil, poor in organic matter, and with little water retention, making the vines suffer summer.The non-farming region gives us a well structured and a desired communion between nature and culture.Yield: 2500 kg / h.
- Harvested 12th of September of 2010.Elaboration:
100% grape picked by hand with 20kgs. Plastic cases. Less than five hours passes between picking and placing the grape in a refrigerator. No pumping methods are used to fill the vats. They are filled just by gravity that avoids any oxidation of the grape.
12 hours skin maceration before fermentation. Next day, pressing at 12º C to preserve all aromas. The settling of the must last four days at 10-12 ºC. The lees are removed daily.
66% fermented and aged in a concrete egg during 6 months.
33% fermented and aged with their lees in Hungarian oak during 5 months.
Bottling: 3th of July of 2012
Alcohol content: 13.70
Acidity : 4.37 g/L
SO2 L/T: 23/90 mg/L
PH : 3.00
Pairing: Due to its character and intensity it is recommended that Aspriu is paired with dishes with predominantly intense flavours: wild boar stew, game (partridge, pigeon, and woodcock) as well as red meats.