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Carles Andreu Parrellada

DO Conca de Barberá, Spain (100% Parrellada) 750mL TASTING NOTES It presents a pale yellow colour with lemon skin tone. Complex aroma with recall to white fruit maceration. Evokes pineapple, banana and apple. Good balance between sweets and acidity, strong in structure and persistance with some fruity touch. ELABORATION Selected hand picked grapes from 30 years old. Terrace wines. (l’Era del Sanahuja). Carbonic maceration with whole bunch o grapes. CU02.
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Carles Andreu Trepat

DO Conca de Barberá, Spain (100% Trepat) 750mL TASTING NOTES A red wine made with the Trepat grape variety from vines indigenous to the Conca de Barberà designation of origin. The grapes are harvested and selected manually after slight over-ripening at our Les Alzinetes and Les Parades vineyards, where the vines are over 50 years old. The wine is aged for six months in new French oak barrels with a capacity of 225 litres. On tasting, the wine has a cherry partridge-eye pink colour with violet tones; on the nose it is very frank and intense, with hints of cinnamon and red berry jam; in the mouth it is smooth, unctuous, long and persistent, with a taste of jammy fruit and a slight touch of liquorice; an elegant finish with a slight acidity which balances very well with its structure. A unique wine, with a very distinct personality. ELABORATION Cold maceration before.
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Plic, Plic, Plic

DO Montsant, Spain (50% Samsó, 50% Garnacha) 750mL BACKGROUND The samsó variety comes from more than 30 years old vineyards located in the lowest part of the DO. Otherwise, the garnatxa variety comes from the ones located in the highest and latest part. Combining both of them, we get a good balance between structure and elegance, giving the wine an interesting complexity. HARVEST Harvest Hand picked harvest in 15 Kg boxes. The samsó harvest begins on September 20, while the garnatxa harvest begins around October 20. Grapes are carefully selected in the vineyard and never takes more than an hour for the grapes to be transported from the vineyard to the winery. WINEMAKING Wine making Once arriving at the winery, the grapes are passed through a selection table and separated from their stems to be gently pressed with maximum respect to the skin. A pre-fermentation maceration with skins for 3.
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DO Montsant

Bodegas Sumarroca The D.O. Montsant wine appellation encompasses a land where, for many centuries, the surrounding countryside has blended seamlessly with growing grapes and where even the old vines, cared for as if they were real treasures, are the veritable pillars of the region’s history. PHILOSOPHY For 10 years, the D.O. Montsant and its member wineries – currently numbered at 57 wineries and 44 private labels – have been faced with a great challenge: that of carving a place for themselves in the competitive and demanding world of wine. It has been tough and it still is tough. In order to face this ongoing challenge, we know must remain true to a certain way of thinking. And in the Montsant winemaking region with 1,900 hectares of vineyard and a global production of 5 million bottles, we are true to high standards of quality and we firmly believe in our unique.
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Terra de Falanis

Bla, Bla, Bla (100% Premsal) Muac! (35% Callet, 35% Manto Negre, 30% Cabernet Sauvignon) Plic, Plic, Plic (50% Samsó, 50% Garnacha) HISTORY TERRA de FALANIS is the name used by the historian Miquel Barceló to call our town and our people before Felanitx existed as such. Perhaps this feeling of sentimentalism to the old things, and the illusion of giving prominence to the essence beyond the decoration, leads us to call this project as TERRA de FALANIS. (Land of Falanis). For consistency reasons we have started this adventure based in familiar regions where Mediterranean climate gathers Catalan culture and where island and mainland find each other. Two behaviors of a climate reality touched by the insularity factor and the continental altitude the sea wind action and heat stress: Mallorca and Montsant expressions. More info: http://www.terradefalanis.com.
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Cava Sabartés Rosado

DO Cava, Spain (90% Pinot Noir, 10% Garnacha) 750mL Layered mid-pink colour. Intense cava with elegant notes of red fruit including redcurrants and strawberries, with a refreshing mineral background. Delicate on the palate, with a flavour of medium intensity and an elegant, refined character that perfectly reflects the land where it is grown. Maceration in press at low temperatures to draw the most from the variety’s colour and personality. Static filtration for 24 hours and fermentation in stainless steel vats at 16ºC. Aged in stacks for around 20 months. Alcohol: 11.85% vol. Residual sugar: 6.3 g/l Total acidity: 3.70 g/l pH: 3.29   SU02.
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Bodegas Sumarroca

CAVA SABARTÉS ROSADO (90% PINOT NOIR, 10% GARNACHA) OVERVIEW Location: Covering 403.8 ha, the Sumarroca estate lies between the villages of Sant Sadurní d’Anoia and Monistrol d’Anoia (Alt Penedès). White varieties planted: Parellada, Macabeu, Xarel·lo, Chardonnay, Sauvignon Blanc, Muscat and Gewürztraminer. Red varieties planted: Tempranillo, Merlot, Grenache, Syrah, Cabernet Franc, Pinot Noir, Cabernet Sauvignon. Soil type: chalky, loamy clay soil, with medium-low organic material content. ORIGINS OF SUMARROCA The origins of the winemaking craft of these cellars lie in the village of Llimiana, in Pallars Jussà. This is where various generations of the Sumarroca family devoted themselves to growing vines, as they still do today in the county of Penedès. At the beginning of the ‘80s, this family winery moved to Penedès, where they bought the Molí Coloma estate (36 ha) at Subirats and Heretat Sabartés (25 ha) at Banyeres del Penedès. In 1983, the production facilities were located at.
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