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Microvinificación Xarel·lo de Mar

White wine from an old vineyard with views of the Mediterranean Sea right next to the winery, with this Xarel·lo fermented in French oak barrels we show that with this variety long aging can be carried out in the bottle, giving very complex and structured wines.

Winery :
AVGVSTVS FORVM

D.O./I.G.P. :
Penedés

Prices VAT included

1 Unit

15,11 €

15,90 €

- 5%

3 Units

45,33 €

47,70 €

- 5%

6 Units

90,66 €

95,40 €

- 5%

15,11 €

15,90 €

- 5%

Delivery in 5-7 days.

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Tasting sheet
Data sheet
Reviews

Color and Appearance:	In the glass, a clear straw yellow color, but still with greenish tones.
Nose / Aroma:	On the nose It is very complex with aromas of dried fruits, aromatic grass and candied fruit.
Mouth / Flavors:	In the mouth it is long with perfect balance between volume and acidity.
Recommendations:	Temperature: 6 - 8º C
Food Pairing:	Ideal to accompany baked dishes, fish, seafood, stews, pans and cured cheeses. 4 months aging on its lees.

Kind of wine:	White Wine.
Ageing:	It completes the final fermentation in an oval cement tank, where it will subsequently be aged for more than 7 months on lees.
Alcohol:	12% vol.
Acidez:	7,3 g/L
Formats:	0,75L
Production:	1.541 bottles.
Viticulture:	This plot of xarel·lo of more than 50 grows within the La Devesa estate. years. Produces concentrated grapes that stand out for their salinity due to their proximity to the sea Mediterranean.

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AVGVSTVS FORVM

30 years sharing our Avgvstvs wines and Forvm vinegars. A craftsmanship that they develop, generation after generation, with the same enthusiasm as the first day.

Beneath the cakes, the weight of history. In the depths of the eyes, on the horizon of the sea. And with the help of a great family, for more than four decades, the illusion of transforming this unique bond of saline soils and unique microclimate of the maritime Penedès, into wines and vines capable of containing in each bottle a pinch of the identity of the wine. We are hereditary.

They are microvinifications made from native varieties such as Xarel·lo, Malvasia de Sitges, Macabeu, Garnatxa or Ull de llebre, but also wines from international varieties such as Chardonnay, Cabernet or Merlot. So are the mineral earth that thousands of years ago was sea, and the marinade that makes the stems slow down each time, favoring slow maturation. And above all, ecological sensitivity and respect for sustainability are part of the winemaking process, from the steps in the wine to the work in the winery.

“We are heirs of a history that has never happened before. A journey that continues all the time.”