Raimat El Niu de la Cigonya

Chardonnay
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El Niu de la Cigonya, a white wine, combination of Xarel·lo, Chardonnay and Albariño from Costers del Segre. Raimat's new sustainable viticulture campaign. "And to leave, if he has it all at home. His and the land that saw her grow, the same that flies over and feeds her. Convinced, she will stay in her nest. Meanwhile, the sun goes down. And the vineyard, lovely.

Awards

vintage 2019
vintage 2018
vintage 2016
vintage 2015
2022
90 points
Guía Peñín
2021
90 points
Guía Peñín
Carles Escolar
Raimat Oenologist
It is the perfect complement to white meat, blue fish, shellfish, rices, smoked food and cheeses with personality.
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View

Intense yellow color with golden highlights. Clean, bright and dense tear.

Nose

Captivating and intense nose full of tropical notes, such as grapefruit, citrus and ripe fruit interspersed with floral touches on a background of hazelnut and toast.

Palate

El Niu de la Cigonya (The stork’s nest) is a fresh yet structured and creamy wine. It grows in the mouth and concludes with a long, balanced finish. Aromatically it is a complex wine, with tropical notes and ripe fruit mingling with floral touches and a background of hazelnut and toast from the oak and its superb development in the bottle.

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Varieties and Analysis

Chardonnay

Varietal

13%

Alcohol volume (%)

D.O. Costers del Segre

D.O.

White wine

Product

The Winery

The history of Raimat goes back to 1914, when Manuel Raventós i Domènech acquired a plot of arid and unfertile land in a unique setting, converting it into what it is today: 2,245 hectares of 100% certified organic vineyards.  Raimat is the expression of wines from Lleida, a land renowned for the quality of its fruit, where the continental climate means that the grapes from this estate give intense and flavourful wines.  The winery is a pioneer in the use of the latest growing and winemaking technology, making a clear commitment to sustainable viticulture and to respecting the land and the environment.

Elaboration - Vinification

Each grape variety was separately picked at night, so that the grapes arrived cool, preserving their varietal aromas and preventing unwanted oxidation.

Each grape variety was separately picked at night, so that the grapes arrived cool, preserving their varietal aromas and preventing unwanted oxidation. The grapes were immediately pressed and the juice left to fine naturally at a low temperature for 24-48 hours. Once the must was clean, it was transferred to a stainless steel tank with a cooling system to control fermentation temperature at 16–18 °C/61–64 °F. After alcoholic fermentation, the wine was kept on its lees for 4 months to acquire texture and complexity. It was then aged in new French oak barrels for 9 months.

Vineyard - Viticulture

The grapes come from three different vineyards.

The grapes come from three different vineyards: The Chardonnay comes from a plot that is located in one of the "turons" (a small elevation of the land) of Raimat. It is characterized by having soils of Tertiary origin, very old (35 million years), burdensome, loose, calcareous and well drained. A short pruning is carried out on the vineyard and a slight sculpting is carried out to find the maximum balance. All the work is carried out in an ecological way; in this way the grape expresses its full potential in a natural way. All this contributes to obtaining Chardonnay grapes with a tropical profile and high intensity.
The Albariño comes from a plot located on the slopes of Raimat's "turons". Its position and orientation means that the Cierzo, the dominant wind in the area, is channeled and keeps this plot continuously ventilated, which contributes to keeping the grapes naturally healthy and reaching longer ripening. The result of all this is Albariño with more body, intensity and persistence than a “classic” Albariño.
The Xarel·lo grape comes from a plot located in the westernmost part of Raimat, where there is the coldest microclimate of the rest of the property (up to 2º difference). The soils are also heavier than those located near the "turons" but less deep. The management of the vineyard would be the classic for a Mediterranean Xarel·lo, with somewhat longer pruning and more severe forestry. This continental Xarel·lo is very interesting because it produces wines with more density and aromatic profile of pome fruits, characteristic of the Lleida apple.

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