Wine: Bernat Blanc de Picapolls
Varieties: Picapoll White and Picapoll Red.
Sourness: 7,00 g/l
Sugar 0,33 g/l
Estate name: Simulacre and Monistrolà.
Soil type: Franco-clay soil with low levels of organic matter.
Climatology: The area has a Mediterranean climate with continental influence. The rainfall of the vintage is slightly higher than in previous years with 830 l / m2. This caused an increase in humidity, which the summer heat helped to achieve the optimal ripening of the grapes.
Elaboration: Following the parameters that govern organic viticulture. Use of selected yeasts at temperatures below 15ºC. Working with total lees. Stirring every 2 days after alcoholic fermentation and spacing the stir-fries 2 times a week until November and once every 15 days until January. Use 10% barrel. The red grape is vinified as a Blanc de Noirs.
Others: Suitable for vegans. Clarification with vegetable protein.
If you are a professional and want to have Bernat Blanc de Picapolls in your restaurant or local, all you have to do is contact firstname.lastname@example.org with your order and your details.