Mallolet

A young wine of old vines

Mallolet Red

Type
Red, D.O. Empordà

Varieties
Samsó (Carignan) and red Grenache.

Climate
Mediterranean, with strong north wind (Tramontana) and sea breezes in the afternoon.

% vol
13.50%

Yield
Carignan from old vines produces 4.000 Kg/ha and red Grenache 5.000Kg/ha.

Location of the Vineyards
In the plain, 50 meters high.

Soils
Sandy, clay and crushed rocks.

Harvest
Grapes picked by hand in crates of 20 kilos. The red Grenache picked in the last days of September and the Carignan from the 5th October until the 19th.

Vinification Process
De-stemming, cold pre- fermentation for 24 hours and fermentation at 24-26oC with the skins for 6 days.

Ageing
5 months in stainless tanks and bottled

Mallolet blanc
The freshness of youth within a drink of wine

Type
White, D. O. Empordà

Varieties
Macabeo (Viura) and white Grenache.

Climate
Mediterranean, with strong north wind (Tramontana) and sea breezes in the afternoon

% vol
13.50%

Yield
Macabeo produces 4.000 Kg/ha and white Grenache about 4.500 Kg/ha.

Location of the Vineyards
In the plain and on gentle slopes over 80 meters high.

Soils
Sandy, clay and a bit rocky.

Harvest
Grapes picked by hand early in the morning in crates of 20 kilos during the first two weeks of September.

Vinification Process
Chilling the grapes for 24 hours. The grapes get a cold maceration for 6 hours before the fermentation at 16°C. After, the blend is in contact with the ne lees for 3 months in a stainless steel vat.

Mallolet Rose
The freshness of youth within a drink of wine

Type
Rosé, D.O. Empordà

Varieties
Red Grenache

Climate
Mediterranean, with strong north wind (Tramontana) and sea breezes in the afternoon

% vol
13.5%

Yield
Red Grenache 5.000Kg/ha

Location of the Vineyards
In the plain, 50 meters high

Soils
Sandy with granite

Harvest
Grapes picked by hand in crates of 20 kilos during the last two weeks of September

Vinification Process
Chilling the grapes for 24 hours after they go through a crusher de- stemmer. We press the grapes at low pressure. The must fermented at 16°C.

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