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Masia de la Roqua Winery



Variety: Xarel·lo and Malvasia de Sitges

Winemaking and aging: After a gentle skin maceration for 12 hours, the grapes are softly pressed and then fermented at an average temperature of 16 ºC. Once the fermentation in completed, the wine is aged with its lees for 8 months before bottling.

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The meticulous harvest of the grapes from this parcel in the Massís del Garraf when they are at their optimal ripening allows the Xarel·lo to express soft anise, ripe white fruit and citrus aromas, in addition to a great acidity. The small percentage of Malvasia de Sitges also adds some interesting complexity to this wine. Aging is done with the lees, conferring a perfect texture to the wine. In the mouth, the mineral notes characteristic of the terroir stand out. This wine has a long aftertaste.


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