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CLOS ANTONIA
- The newspaper 'El País', January
1999. Points: 8/10. |
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| Composition: | This is a blend of the Vigonier, Chardonnay and Xarel·ló grape varieties in French oak barrels. | |
| Elaboration process: | After a short maceration the flower must is obtained by gentle pressing. After some racking, it is fermented in oak barrels; malo-lactic fermentation is carried out, and the period the wine remains on the lees and in the wood is determined by tasting. | |
| Colour: | A pale, brilliant yellow. | |
| Nose: | A pleasant nose, fine and delicate, which is a result of the blend of the aromas of the grape varieties, mixed with those that come from ageing, on the lees and in the wood, plus fruity, floral, cream and vanilla aromas. | |
| Taste: | Pleasant in the mouth, tasty, balanced and rounded; long lasting on the palette, rich and with a long finish. | |
| Overall: | Honest, pleasant, creamy and persistent; the grape varieties used and the elaboration process make this a wine with great cellaring potential. | |
| Consumption: | The particular organoleptic qualities of this wine make it a good accompaniment to many dishes of both Mediterranean and international cuisine. | |
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PRICE: 3.000 ptas. / 18.03€
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