Mas D'En Compte Barrel-Fermented White

Wine information: Tasting Notes - Celler de Joan Sangenís, founded in 1995, has 80 hectares of vineyards, Costeros de Pizarra, which are south facing. Joan Sangenís, aged 27, is the owner and oenologist. He has not studied winemaking at University or at an Oenological school. Rather experience and research are his University, and the heart and the continuous testing updates are what are important to him. He explains that ‘he spends 10 months in the vineyards and 2 months in the cellar because great wines come from great grapes and not great hands’. The secret of both his red and white wines is the basis of their blend - Garnacha. The red is produced only from the grapes of old vines. The white, one of only three produced in Priorat, has been awarded, jointly with Clua Vindemia, the title of the best Spanish white. The winery has modern stainless steel installations and Joan only works with French oak. 70% Garnacha Blanca from vines with a yield of 900 gr per plant, 20% Picapoll and 10% Pansal. Fermentation in oak barrels of 3,000 litre capacity for 15 days on the skins. Aged in new French Allier oak barrels for 6 months, each variety aged separately, the coupage is then made and the wine is bottled in a Burgundy bottle. 13.5% Vol. A splendid and enticing nose recalling ripe pineapples and grapefruits, very full and buttery on the palate with great concentrated flavours of chunky pineapple and peach fruits, good balance and acidity with long lingering finish. El País rates it as the top white in Spain.

 
     

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