TUVÍ or not to be D.O Penedès  

TUVÍ or not to be D.O Penedès

An impressive contradiction

A blend with a mix of personality, structure, power and elegance of varieties Gewürztraminer, xarel•lo, viognier and riesling from our own vineyards.

CHARACTERISTICS OF THE VINEYARD

The Sumarroca estate is located between the towns of Sant Sadurní d'Anoia and Piera and, therefore, the most northern part of the denomination of origin. The soil contains high concentration of limestone with a high percentage of clay with gravel. Each variety includes these features and transforms uniquely providing separate personality. The final blend of the wine is the sum of these figures.

HARVEST

The 2016 vintage has the main characteristic and determining fact of being the driest in history with 55% less rainfall than usual. This factor, along with the slightly accumulated drought of the previous year caused the grapevines to react intelligently and naturally adapt to expectations. Thus deciding not to grow the seeds of the grapes to ensure that they ripen impeccably. As for the temperatures, autumn and winter were extremely warm with an average temperature of two degrees higher than normal. The rest of the year, temperatures were slightly above average around 1 ° C and without radically elevated records. In August, the minimum temperatures dropped and helped correct the maturation of the small seeds.

TASTING NOTES

Yellow colour with greenish hues. Intense and complex aroma with notes of rose and orange blossom, mixed with fruity notes of melon, peach and mango. A creamy and fruity mouth with intense mature fruits especially peach and mango. Long and pleasant.

PRODUCTION

The preparation is done separately according to the varieties harvested as long as the ripest both analytical and tasting grapes. Once harvested there is a small maceration at 10 ºC for Gewurztraminer and Riesling varieties in order to extract the maximum potential varietal. The soft pressing and decanting by gravity precede a fermentation at 14 degrees that lasts from 20 to 22 days. In the case of viognier fermentation is done in new French oak barrels at a controlled temperature of 15ºC. After the fermentation the wine is kept in barrels for two months.

In the case of fermentation in stainless steel at the end of the fermentation a racking for keeping fine lees is done in tanks for four weeks to give the wine complexity, harmony and an intense aftertaste one of the basic characteristics of our wine.

ANALYTICAL DATA AND ALLERGENS STATEMENT

Alcohol: 12.5% vol.

Residual sugar: 3.1 g / l

Acidity: 3.90 g / l

pH: 3.00

Our products contain sulfites

Our products do not contain gluten, no dairy, no there is no danger of cross-contamination