- 10%

Microvinificación Xarel·lo 2021

White wine from a century-old vineyard, this wine shows us all the strength and potential of the Xarel·lo variety. Partially vinified in oak barrels, it is then aged on triple lees in an oval cement tank for a few months.

Winery :
AVGVSTVS FORVM

D.O./I.G.P. :
Penedés

Prices VAT included

1 Unit

12,15 €

13,50 €

- 10%

3 Units

36,45 €

40,50 €

- 10%

6 Units

72,90 €

81,00 €

- 10%

12,15 €

13,50 €

- 10%

Delivery in 5-7 days.

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Tasting sheet
Data sheet
Reviews

Nose / Aroma:	The part of barrel aging adds complexity to the wine while maintaining a very ripe fruit, and the subsequent work with triple lees in the egg of cement gives it lactic notes.
Mouth / Flavors:	Density in the mouth. A fresh final wine, with good acidity and structure. Long in the mouth.
Recommendations:	Temperature: 6 - 8º C
Food Pairing:	We recommend accompanying him with white meats, sautéed vegetables or with all kinds of rice styles and cured and semi-cured cheeses.

Kind of wine:	White Wine.
Vintage:	2021
Ageing:	50% ferments in a stainless steel tank at 15ºC for 11 days and the other 50% in French oak barrels, where it will remain for 4 months.
Alcohol:	11,3% vol.
Formats:	0,75L
Production:	2.573 bottles.
Viticulture:	Centennial glass vineyard located in the middle of the town Can Benet de la Prúa, where it grows on sandy soil, with the presence of margins and sandstones, giving a very aromatic and unripe fruit.

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AVGVSTVS FORVM

30 years sharing our Avgvstvs wines and Forvm vinegars. A craftsmanship that they develop, generation after generation, with the same enthusiasm as the first day.

Beneath the cakes, the weight of history. In the depths of the eyes, on the horizon of the sea. And with the help of a great family, for more than four decades, the illusion of transforming this unique bond of saline soils and unique microclimate of the maritime Penedès, into wines and vines capable of containing in each bottle a pinch of the identity of the wine. We are hereditary.

They are microvinifications made from native varieties such as Xarel·lo, Malvasia de Sitges, Macabeu, Garnatxa or Ull de llebre, but also wines from international varieties such as Chardonnay, Cabernet or Merlot. So are the mineral earth that thousands of years ago was sea, and the marinade that makes the stems slow down each time, favoring slow maturation. And above all, ecological sensitivity and respect for sustainability are part of the winemaking process, from the steps in the wine to the work in the winery.

“We are heirs of a history that has never happened before. A journey that continues all the time.”