Celler La Salada
Toni Carbó
19 86 8474 KM
19 86 8474 KM
Uuuuuuuh mais uuuuuuuh quelle fraîcheur. Salin, minéral, jouissif. Bu sous un soleil de plomb au bord de la plage. C’était les vacances. A chaque fois que je relierais cette note ça me provoquera une larmichette de bonheur
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La Bufarrella - Celler La Salada - Toni Carbó
Xarel-lo en macération qui offre un caractère certain, équilibré et grosse énergie 👍
We don't deserve this one. It is just so gorgeous. Toni and Anna Carbó are clearly in love with their Penedès soil, humble earthy hands, that voluptuousness of the ground just ploughed, the luscious rhythm of the Moon. La Bufarella is a golden present for the senses and we are crazy about it! Xarel·lo is an endless source of reasons to support our local wine makers.
La Bufarrella 2017 (Celler la Salada) 100% Xarel·lo 🍇 ▫️ Beautiful slightly cloudy wine, with a nice funky edge and expressive nose power giving direct excitement. A lot is already going on here in the glass for such a young wine. ▫️ The first impression is on the vegetal side with stone like minerality from clay-chalky soil. There could be a bit of hay and it has some yeasty funk, which I like. It has sours that give a small association with craft beers and maybe a bit of yogurt. Tones of: young stone-fruit with pear and light almonds soften it and gentle citrus zest bitters keeping it nicely together. ▫️ Well balanced, energetic, clean and perfect wine with firm acidity and a smooth body which is quite low on tannins, which is surprising for a wine with 4 to 6 months of skin contact. Really cool and original Orange wine ! 🧡 ▫️ Some extra facts I found online: "Biodynamic. 100% Xarel·lo. The vineyard , just 1.1 ha, was planted in 1982 and is located between Pla del Penedès and Subirats on a steep north-facing slope. The vineyard is not tilled, with true minimal intervention agriculture. The objective is to have the highest variety life in the soil and create a natural balance within the environment. Manual harvest in 10 kg boxes, with selection of the grapes in the vineyard. Grapes are cooled to 4º C for 24 hours then macerated with the skins for 4 to 6 months. Natural fermentation without adding yeast, or SO2, or any other product; in stainless steel tanks. Aged in steel and bottled with the lunar calendar directly from tank without filtration or racking, so the first bottles have less sediment than the last." ▫️ Sweetness: dry. Acidity: medium+. Tannin: low. Body: light/medium. Finish: medium. ▫️ Rating: 😣 [* * * * * * * ⭐ * *] 😁 ▫️ ➡️ More wines on my Instagram: @marcel.de.cocq
Long skin maceration gives this wine solid body. Quince, orange zest, touch of Seville orange marmalade.
Light skin contact, very light clearing color. A bit of grapefruit. Like it but would love it to be a little less traditional, a little more funk.
The flavour changed as we drank it and goes well with creamy seafood. touched on floral, camomile notes at the end of the bottle
Uuuuuuuh mais uuuuuuuh quelle fraîcheur. Salin, minéral, jouissif. Bu sous un soleil de plomb au bord de la plage. C’était les vacances. A chaque fois que je relierais cette note ça me provoquera une larmichette de bonheur
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8474 KM
Celler La Salada - Toni Carbó