Region: Alt Penedès, Barcelona
Locale: Castellet i la Gornal (Barcelona)
Farming: Agricultura integrada (Sustainable)
Site: Grapes are 100% from Emendis estate vineyards in Castellet i la Gormal. Clayey soils poor in organic material but rich in magnesium.
Grapes: 45% Xarel-lo, 35% Macebo, 20% Parrellada. Xarel·lo gives body and structure. Macabeo gives elegance, finesse and delicate bitter notes, with aromas of sweet white fruit. Parellada completes the blend with a light refreshing citric acidity. All grapes are hand-harvested in 20kg crates.
Fermentation and Aging: Once arrived in the winery, the grapes chill for 8-10 hours and afterwards a further selection is made on the sorting table. After careful pressing, only the free-run juice is fermented for about 10-14 days at 16ºC in stainless steel tanks. The base wine is settled naturally for one month in the tanks. Once the wine is clear, the final blending is done. The second fermentation in the bottle takes place 10 meters underground in the impressive cellars, at a naturally constant temperature of 14ºC for 14 months, after which the bottles are disgorged and released as fresh as possible to the market.
Notes: Nuallongé is a tribute to the Catalan painter, Salvador Dalí, and to his sketch “Couple et Nu Allongé". Pale, with a delicate string of fine bubbles, the nose gives citrus tones and a touch of bay-leaf. Lingering finish of sweet orange with hints of raw almond. RS is 9g/L. Drink it with oily fish, fresh pastas, mushrooms, sausage, and Catalan calçots (grilled leaks with Romesco sauce - Mmmmmmm!!!!).