Partida Creus Xarel·lo

Partida creus, Penedés, Bonastre - Baix Penedès

Partida Creus Xarel·lo | Partida creus | Bonastre - Baix Penedès, Penedés

Natural

Partida Creus Xarel·lo | Partida creus | Bonastre - Baix Penedès, Penedés

Grape varieties

100% Xarel·lo
Origin

Spain, Catalonia, Penedés, Bonastre - Baix Penedès
Soil

clay-calcareous
Vinification

direct pressing without de-stemming in pneumatic press, racking, alcoholic fermentation at 15-18 ° C in stainless steel tanks with indigenous yeast, added no-sulfur
Ageing

3 months in stainless steel tanks on its fine lees
Characteristics

White, Natural, Still, Profound and mineral
Properties

Alcohol: 10,5 %, Ph: 3,72, SO2: 9 mg/l, Residual sugar: 0,03 g/l
Also appears in:

Price: 10 - 20€
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Product sheet (PDF)

the winery

Partida creus,
Spain, Catalonia, Penedés, Bonastre - Baix Penedès

Partida creus | Bonastre - Baix Penedès, Penedés

My Dearest Vineyard #3 - PARTIDA CREUS

by Cuvée 3000

Massimo Marchiori about his favorite parcel, El Mayol, in Bonastre (Baix Penedès)

My Dearest Vineyard #3 - PARTIDA CREUS from Cuvée 3000 on Vimeo.

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Samsó (90%) and Sumoll (10%). vintage manual, without destemming, maceration of 20 days, alcoholic fermentation with native yeasts in stainless steel tanks

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Vins Nus Siuralta Orange

Grenache and white Carignan, Malvasia .... hand destemmed, 36 days film maceration in amphoras, alocholic fermentation with autochthonous yeasts

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100% Malvasia. ancestral method

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Clos Lentiscus Núria Parellada

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100% Pinot Noir. alcoholic fermentation with autochthonous yeasts, bottling without filtering, clarifying or stabilizing

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Ton Rimbau Porcellànic Espurnejant | Ton rimbau | Vilobí del Penedès, Penedés

Ton Rimbau Porcellànic Espurnejant

Xarel·lo (80%) of 30 years and Macabeu (20%) of 25 years. over the wine of the 2011 harvest, fermented must has been mixed in 2012 in substitution of sugar and yeast. Sugar from the must and indigenous yeasts. No added sulfites or expedition liquor. Without disgorgement.

Clos Lentiscus Rosé N 41° | Clos lentiscus | Garraf, Penedés

Clos Lentiscus Rosé N 41°

Els Vinyerons Lluerna blanc | Els vinyerons | La Bleda, Penedés

Els Vinyerons Lluerna blanc

100% Xarel·lo. manual harvest, slow in stainless steel tanks with native yeasts

Clos Lentiscus Pet´ Nat´ Gentlemant Xarel·lo | Clos lentiscus | Garraf, Penedés

Clos Lentiscus Pet´ Nat´ Gentlemant Xarel·lo

100% Xarel·lo. ancestral method

Celler Bonans Marxant Negre | Celler bonans | Piera, Penedés

Celler Bonans Marxant Negre

Casa Pardet Ancestral Doble D | Casa pardet | Verdú - Lleida, Costers del Segre

Casa Pardet Ancestral Doble D

Chardonnay (50%) and Macabeu (50%). vinification of the two varieties separately, alcoholic fermentation with indigeneous yeasts, end of the fermentation in the bottle, blend at the time of disgorgement

Casa Pardet Chardonnay | Casa pardet | Verdú - Lleida, Costers del Segre

Casa Pardet Chardonnay

100% Chardonnay. Total de-stemming, 4 days film maceration with 1 remount of 3-4 min per day, uncovered, final alcoholic fermentation at 18 ° C in amphoras, malolactic fermentation

Casa Pardet Ancestral Doble D Rosé | Casa pardet | Verdú - Lleida, Costers del Segre

Casa Pardet Ancestral Doble D Rosé

Casa Pardet Blanquet | Casa pardet | Verdú - Lleida, Costers del Segre

Casa Pardet Blanquet

Clos Lentiscus Sumoll Reserva Familiar Blanc de Noirs | Clos lentiscus | Garraf, Penedés

Clos Lentiscus Sumoll Reserva Familiar Blanc de Noirs

100% Sumoll. 1st and 2nd alcoholic fermentation with autochthonous yeasts (foot of vat made from frozen must for the 2nd)

La Salada El Pagès Content blanc | La salada | Pla de Penedés, Penedés

La Salada El Pagès Content blanc

Escoda-Sanahuja Les Paradetes | Escoda sanahuja | Prenafeta - Montblanc, Conca de Barberà

Escoda-Sanahuja Les Paradetes

Clos Lentiscus Sumoll Ferestec | Clos lentiscus | Garraf, Penedés

Clos Lentiscus Sumoll Ferestec

100% Sumoll. alcoholic fermentation with autochthonous yeasts of 7 months in oak barrels (50%) and Roman amphoras (50%), 2nd alcoholic fermentation made with honey and native yeasts

Casa Pardet Cabaret Sauvignon | Casa pardet | Verdú - Lleida, Costers del Segre

Casa Pardet Cabaret Sauvignon

Cabernet-Sauvignon (60%) and Trepat (40%). total de-stemming, joint vinification of the varieties, maceration of 15 days with a comeback to the day of 3 min, only tear, without sulfur added

Casa Pardet Més Que Vi | Casa pardet | Verdú - Lleida, Costers del Segre

Casa Pardet Més Que Vi

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