MACABEO

The elegance of the purest gold

The first mention of the Macabeo variety is taken from a text by Lluís Ponç d’Icard from 1564, but likely this grape variety arrived with the Phoenician traders about 3000 years ago. Macabeo and white Grenache are the most common white grape varieties in the Tarragona zones.

macabeo grapes

VEDRENYES – SINGLE VARIETY MACABEO

Hand-harvested in mid-September and vinified slowly in stainless steel tanks at 15-17°C. Fermentation for over four weeks to obtain the expressions of all molecules present in the Macabeo grapes. Young wine worked with lees and clarified by gravity before bottling.

Wine with its own personality that transmits its varietal and landscape aromas. First subtle aromas that evolve with the glass. White floral notes along with hints of aniseed and green apple and peer. There is a clear presence of mineral and earthy notes that show the steep place where it comes from. The evolution in the glass provides aromas of geranium, a more ripe and juicy fruit. In a standing glass you can smell the undergrowth, dried leaves and thyme, aromas that will fascinate you. Aromas of nectarine and apricot can also be noticed in the glass. Memories of fresh honey and subtle notes of spring. In the mouth, it has an unctuous and wide attack. It is a wine that stands out for its freshness and acidity. It has a soft entry that fills the entire mouth. Wine with a young character that feels alive throughout its passage through the mouth. Wine that can be enjoyed with light food or as a glass to appreciate the myriads of flavors.

SIURANA BRISAT AND TROS DE LA SERRA – ORANGE WINES

Orange wines made with long incubation with the grape skins have been made for thousands of years, going back to the origins of winemaking in the Georgia region around 8000 years ago. Our grandparents use to make white wine this way, probably by the heritage of the Phoenician traders and winemakers in the Tarraco Roman Empire period. We make this wine by letting the skins to marinate with the grapes most at low temperature over several weeks. After a period in its lees, the wine goes to barrels for 12 months to obtain the right equilibrium and the balance in aromas and savors. Wine with good ability to age.

Wine that transmits its varietal and landscape aromas, processed by the skin contact and the ageing in barrels. Floral notes of apricot, peach, apricot, plum, banana, peach, quince and fig. Memories of fresh honey and subtle notes of spring. In the mouth, it has an unctuous attack.

Intense apricot and macerated herbs, plumbs, very Mediterranean. Brisk and tangy palate with a touch of grip and savory notes from lees contact. It has a soft entry that fills the entire mouth and give you a long and intense aftertaste. Wine with a young character that feels alive throughout its passage through the mouth. Complex wine with refreshing acidity. Round and elegant with a lovely mineral finish. Wines to keep for long ageing in the bottle.

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