This amazing winery is located in D.O. Conca de Barberà, Spain (Catalonia). This little-known region can be found in the North-West of Spain and got the official title of D.O. Conca de Barberà in 1985. Cons de Barberà is mostly well-known about their amazing cava production.
Clos Montblanc is a 300 years old family owned winery which is currently managed by the passionate oenologist Joseph Vadri. He got the opportunity to learn techniques & knowledge from wine producers all over the world, which he applies in the traditional wine production of Clos Montblanc. The winery's 80 hectares of vineyards are spread out, on different heights, over the impressive nature of D.O. Conca de Barberà. This has a positive influence on the wine production in order to gain an optimal maturity of the grapes. All the wines are saved in their impressive wine cellars, which contains over 1.500 barrels. Clos Montblanc is a very traditional winery but is open for innovation and modern techniques in order to produce the best quality. Therefore, they highly value the nature & sustainability during their wine making process. That's why 100% of their water use contains rainwater.
Information:
Variety
Parellada, Macabeu & Sauvignon Blanc.
Area
D.O. Conca de Barberà, Spain.
Nature of Soils
Clay Loam Soil.
Location of the vines
Vines located below the Miramar Range, at an altitude of 400 meters.
Surface of the vineyards
80 hectares (198 acres).
Alcohol Percentage
12.5% Vol.
Vinification & Maturing of the Wine
The must, obtained after gently pressing, is debourbaged and moved to stainless steel tanks for further fermentation. This has been done by a controlled temperature, which is between 14 & 18 degrees.
Tasting Notes
The wine is brilliant, pale yellow coloured with greenish highlights in it. In the nose, aromas of white fruit (e.g. pear & apple) & some citric notes. In the mouth, very fresh, with some crisps of acidity. It finishes with some freshness of the fruit & a long aftertaste..
Recommendation
We recommend to serve this wine at a temperature between 8 & 10 degrees Celsius. A perfect serve with seafood (paella, turbot or codfish). Also, a great match with seafood of the Asian cuisine (eg. Kaisendon).
