Nuria
2024, Anoia, El Penedès , Spain
Nuria
Muscat of Alexandria
Lucy Chilvers
About the Wine
Both varieties are hand harvested in 18kg crates. The harvest dats are roughly 2 weeks apart, with the Xarel.lo being picked first to incorporate a high fresh acidity. Two separate fermentations. Muskat d ́Alexandria - crushed and de-stemed, fermented on skins for 2 weeks in stainless steel. Xarel.lo - crushed and de-stemmed, 3 weeks fermented on skins. Both ferments pressed together into stainless steel. Natural cold settling over the winter. Bottled in early spring.
Tasting Notes
On the nose lychee, peach, apricot, and rose petals. On the pallet saline acidity, green olive, eucalyptus.
Pairing Notes
Paired well with umami profiles, spicy dishes, BBQ fish, soy flavours, BBQ fatty meats.