The “enfant terrible” of Mas d’en Gil. A salty, lively white wine. Its aroma reminds one of the forest floor and almond and peach blossom. In the mouth, it is vertically structured and very subtle, ending with a mineral side and a salty finish.
Grape Varieties White Grenache.
Origins: Coma Alta, the vineyard plot which lends its name to this wine is located at the highest point of the Vall de la Coma, facing north-east.
Grape growing district of grape DOC Priorat
This wine is great with tempura dishes, tuna fish carpaccio, coca de recapte (vegetable bread based dish) and a range of cured goat and sheep’s cheese.
This wine should be served at around 12 °C in a Burgundy style wine glass.
The wine is a clear bright pale straw color. Clean aromatic and complex nose with subtle floral nuances. Supple, smooth and fresh on the palate, it has a long lingering slightly heady finish. JKW09/13
Certificate: CCAPE Organic
See region detail: Spain >> Priorat
See producer detail: Viticultors Mas d'en Gil
Age of the Vines: Vines planted in 2000.
Terroir: Llicorelles. (different types of slate)
Yield: 20 hl/ha
A good vintage with some water stress and prolonged heat-spells towards the end, causing dehydration in the berries (an important aspect for selection). The resulting wines are voluminous and with plenty of ripe dark fruit.
Brief skin contact, after which the grapes are pressed. Approximately 50% of the must is fermented in bordelaise French oak barrels, and the rest of it is fermented in stainless steel tanks. The wine is kept in the barrels, after the fermentation, for 6-8 months, doing some “battonage” on the first 2 months. Then both wines (the one fermented in oak, and the one fermented in steel) are blended back together. All the grapes for this wine come from a single plot in La Coma Valley.
Ageing: A third of the grapes spend 6 months in 500 Litre barrels. Bottle aged for 12 months aproximately.
Acidity (g/100ml) 0.58
Residual sugar (g/100ml) 0.05