SANTA CRISTINA
CRIANZA (AGED)
PRODUCTION:
The grapes for this wine were harvested on 28 September 2008. The stalks were removed and the grapes were pressed that same day. After undergoing malolactic fermentation, the mixture was macerated in the lees and then fermented in the barrel for approximately 35 days. The lees were then removed and the wine was aged for 9 months in a barrel of French oak, resulting in the production of a wine with gravitas that is perfect for special occasions.
VARIETY:
A coupage of grapes were used to produce this wine: 35% Macabeo, 45% Xarel.lo and 20% Parellada.
ANALYSIS
-Alcohol:........................................13,5%
-PH:................................................3,09
-Total acid:....................................4,7 gr/l.
-Volatile acid:...............................0.297 g/l.
-Residual sugar:.........................1.1 g/l
-Total SO2:...................................79.1 mg/l.
TASTING NOTE
There are no words to adequately describe this impressive wine, which is the fruit of the winemaker’s efforts in using traditional methods of agriculture and combining passion with innovation. In the mouth the wine is fine, rounded and very persistent. It has a smooth flavour and is yellowish in colour with small hints of green, the green of vine leaves in spring. Its softness, delicacy and elegance remind us of the feel of a woman’s skin. This wine provokes an alteration of the senses that takes us on a celestial journey from sip to delicious sip.
DATA FROM THE FARM
All the grapes used to produce this wine were harvested on the Cal Cabelludo estate, which is located in the district of Masllorenç in the county of Baix Penedès. The estate is an average of 340 m above sea level, and the soil is high in clay content. 345 l/m2 of rain is received each year. The planting distance is 2 x 1.5 m, and average production is 1158 kg per hectare. The vines are between 30 and 50 years old, and while the relative harshness of the area means that production levels are low, the wine is of exceptional quality. The land is cultivated using the biointegrated viticultural techniques based on biodynamic principles that have become a signature of Sanctó.
