2015 Technical Specifications
Alcohol 12.0%
Grape Varieties 100% Xarel·lo
Region Penedes
Fermentation Vessels Concrete ovoid tanks and cement amphoras
Pressing Method Whole-Bunch Pressing; Free-Run Juice Only
Production Details Organically grown fruit was harvested by hand, sorted on a selection table and cooled before whole-bunch pressing. Only free-run must was used. Fermentation was temperature-controlled, and fermentation and lees maturation were divided between concrete ovoid tanks and cement amphoras. The producer also describes organic and biodynamic vineyard practices, including spontaneous ground cover, plant preparations and estate-made compost.
Tasting Notes Golden with greenish highlights; ripe pear, apricot, loquat, lemon preserve, citronella and lime peel; broad, unctuous palate with grapefruit, bitter accents, pronounced acidity and an intense finish.
Food Pairing White and oily fish, seafood—especially oysters—appetizers, cured or salted foods, pasta, rice, paella and risotto.
Sources: gramona.com ↗ · Compare this vintage
Vintages
2014 Technical Specifications
Alcohol 12.0%
Grape Varieties 100% Xarel·lo
Region Penedes
Soil Clay-limestone soil at the four-hectare font jui family estate
Fermentation Vessels 300 L French-oak barrels, concrete ovoid tanks and terracotta amphoras; the source's division among these vessels is internally unclear
Pressing Method Whole-Grape Pressing; Free-Run Juice Only
Oak Types French oak, fine grain
Barrel Size 300
Oak Toast Level Medium
Production Details Fruit was harvested by hand, sorted on a selection table and cooled to 0–5°C for pre-fermentation maceration. Whole grapes were pressed and only free-run juice was used; fermentation was temperature-controlled at 14°C. The sheet reports fermentation and maturation in a small proportion of new, with the remainder second- and third-use, 300 L fine-grained medium-toast French-oak barrels, and also reports lees fermentation and maturation divided between concrete ovoid tanks and terracotta amphoras; its precise vessel allocation is internally unclear. Recommended serving temperature is 9–11°C.
Certifications CCPAE — Consell Català de la Producció Agrària Ecològica
Tasting Notes Golden with greenish highlights; ripe pear, apricot, loquat, lemon preserve, citronella and lime peel; medium-bodied and unctuous, with grapefruit, characteristic bitterness, pronounced acidity and an intense finish.
Food Pairing White and oily fish, seafood—particularly oysters—appetizers, cured meats, pasta, rice, paella and risotto.
Critics Ratings Guía Peñín 2015: 92 points; Guia de Vins de Catalunya 2015: 9.66 points
Sources: gramona.com ↗ · Compare this vintage
Producer Information
Website
Address
Carrer Indústria 36, 08770 Sant Sadurní d'Anoia, Spain
Phone
+34 93 891 0113
Email
Owner
Gramona Family (5th &
6th generation)
6th generation)
Cellarmaster
Jaume, Roc and Leonard Gramona