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Cinclus 2008

A wine that comes from the "El poste" and "Els Camps del Sant Pare", located at 2700 and 2625 feet above sea level. A late harvest Chardonnay and Albariño, that are expression of a cold weather zone.

 

Cinclus SC 2009

A wine that comes from "La Pineda" and "Els Camps del Sant Pare". Located 2700 feet above sea level. Incrocio Manzoni and Albariño from a cold weather zone.

 

 

Characteristics and features.

Wine Name

Cinclus 2008

Cinclus SC 2009

Soil Soil is calcareous of loam-clay structure and is abundant in gravel. Soil is calcareous of loam-­‐clay structure and is abundant in gravel.
Grape variety 60% Chardonnay, 40 % Albariño. 45% Albariño, 45 % Incrocio Manzoni, 10 % Loureiro.
Vinification

Hand harvested.

Chardonnay: fermentation takes place in new french oak barrel (400l). Albariño: fermentation takes place ininox tank, under controlled temperature conditions set to 15ºC.

Hand harvested.

Fermentation takes place in inox tank, under controlled temperature conditions set to 15ºC.

Ageing More than a year in inox tank. Two years in inox tank.
Alcohol 13,5% Vol. 13,5% Vol.
Acidity 5,65 g/l expressed in sulphuric acid (ATS). (Total in tartáric 8,7 g/l). 7,03 g/l expessed in tartaric acid.
PH 3,2 3,02
Yield 3000 l/Ha 3000 l/Ha
Bottle capacity 75 cl. 75 cl.
Nº of bottles per box 6 6
Tasting notes Yellow, bright gold. On the nose it brings back the scent of sweet fruit, caramelized pineapple, vine peach, almond blossoms, pastry. In the mouth it achieves a full aromatic development. Good acidity balanced by a slightly sweet lift. The finish clings with intensity  
Combination This wine pairs well with a wide array of food, such as shrimp and seafood in general, rice dishes, fish in its different styles, "comté" like cheeses (cooked raw cow´s milk, nutty flavor), galician style octopus and more.  

Tasting notes and Combination provided by Jordi Raventós, owner of HOTEL RESTAURANT EL BOSC.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Wine card.

 

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Cinclus 2008

Cinclus SC 2009

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