Monestir Sant Sebastià dels Gorgs Blanc
Novelty
P3836
Monestir de Sant Sebastià dels Gorgs Blanc is a white wine made from macabeo and sauvignon blanc that seeks to show the direct expression, without nuances, of the vineyards where it is born and to be a pure reflection of the vintage.
View
Yellow color with greenish reflections.
Nose
Its aroma is intense, frank and fruity, citrus and floral aromas.
Palate
In the mouth it is a wine with nerve, fresh and with a long aftertaste.
Varieties and Analysis
Yes
Contains sulfites12,5%
Alcohol volume (%)D.O. Penedès
Designation of OriginMacabeo, Sauvignon Blanc
Variety/CoupageWhite wine
ProductYes
Suitable for vegansP3836
The Winery
The Monastery of Sant Sebastià dels Gorgs was founded in 1024 by the nobleman Mir Geribert, self-styled Prince of Olèrdola, who led a revolt against the Count of Barcelona Ramon Berenguer I. During the first years, San Sebastián de los Gorgs became an Abbey and the monastery of reference for the whole Penedès, Anoia and Baix Llobregat, with many possessions of land and vineyards. In 1409 it became dependent on the Abbey of Montserrat and community life disappeared. With the disentailments of the 19th century, the monastery became the property of private individuals.
The wines in this collection are fresh and aromatic and are made in an artisanal way with grapes from small vineyards surrounding the Monastery of Sant Sebastià dels Gorgs (DO Penedès). Faithful to the varieties grown in the Penedès, these wines are the result of the meticulous work of wanting to capture their origin as clearly as possible. They are honest, frank and direct wines with a clear intention to be enjoyed from the first moment.
Elaboration - Vinification
Pressing of the whole grapes.
Very slow fermentation at a controlled temperature of 16 ºC in stainless steel tanks. All plots are fermented separately until blending prior to bottling.
Vineyard - Viticulture
The plots follow the course of the Bitlles river. The first plot, 70 years old, is located at about 200 meters above sea level, with a deep and loamy soil, in a cool environment but without much humidity, a slow but healthy ripening of the grapes is obtained.
The second plot, 18 years old, trained and located at 450 m above sea level, has a rich soil with clay and the presence of licorella. Together with its exposure, it produces grapes with an important aromatic richness and texture. Two plots are in conversion to organic viticulture.
