White Wine (45% Moscatel de Alejandría, others) D.O. Sierras de Malaga
Moscatel de Alejandría and a “vidueño” from Doradilla, Montúa, Calona and loose strains of other unidentified local white varieties meet in this first target of the Lauren Rosillo project in the Axarquía of Malaga. The wine ferments with a third of the skins in egg-shaped cement amphoras and later it passes 8 months of aging in the same amphoras and in used barrels. The use of skins, the fermentation on lees and the barrel give this wine another dimension, the necessary structure and an antioxidant capacity that will allow a long life. At least 10 years to enjoy it.
The grapes come from a vineyard planted in 1940. Manual harvest with low yields. Manual selection of the grapes, destemming and maceration in a small stainless steel tank. Fermentation with autochthonous yeasts and with 1/3 of the skins for 27 days. Transfer with all its lees and without skins to amphora of cement type egg and French oak barrels used. It ages 8 months on lees in cement egg and used French oak barrels Tronçais.
Intense greenish yellow with straw border. Very aromatic nose, sweet memories, peach, flowers, apricots, honeycomb. The mouth is balanced and rich, fat, mineral, with good acidity and with a lot of volume. It is recommended to decant since sediments may appear due to the production process. Its optimal consumption is now and within 10 years in optimal conditions of conservation.
Ideal to pair with medium sheep or goat cheeses: Manchego, majorero, torta de casar … It pairs well with baked fish and accompanied in its garnish of nuts, such as monkfish, sole, turbot or sea bream. Ideal for roasts with red mullet and sardines.
Bodegas Sedella is a reference in the Axarquia of Málaga. located on the top of a small farm, within the “Las Viñuelas de Sedella”.
The winery combines a modern and functional structure with the most ancient techniques in the elaboration of ecological handmade wines. The use of long crianzas in used French barrels and amphoras of cement and mud (jars) is another of the fundamental phases in the elaboration of these wines, that both amateurs and professionals can taste in the visits to these facilities, which want to become a reference of Spanish wine tourism.
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