Product category: Pearl wine with added carbon-dioxide
REYNAL SOFT WHITE
VARIETIES Macabeo, Parellada, Xarel·lo
ELABORATION Wine made using the three typical grape varieties of the area. Once fermented, the wine undergoes a second fermentation. It is then stabilised and bottled. This wine has been made by PINORD using the Charmat process. This system means that once the grape must has undergone its first alcoholic fermentation it undergoes a second fermentation in isobaric tanks. This creates carbon dioxide (C02) which will only be released once the bottle is opened.
Recommended Serving Temperature: 6ºC and 8ºC. Alcohol Content: 10% vol.
FOOD AND WINE PAIRING Rice fish, Mixed rice, Crustaceans, Rice salads, Pasta salads, Sweet fruits, Molluscan shell, Pasta with tomato sauce, Pasta with marinara sauce, Whitefish, Fish with sauce, Pizza, Confectionery ASPECT Greenish yellow in colour with a gentle release of bubbles.
AROMA Great intensity. Citrus fruit aromas come to the fore as well as some apple and pineapple with touches of Seville orange and grapefruit.
TASTE This is an attractive wine which is fresh but at the same time displays some conserved fruit flavours such as conserved peach. It is harmoniously combined with a very pleasant finish.
ELABORATION We produce this wine by the traditional method of these lands, maceration and fermentation take place gradually and progressively controlled temperature which does not exceed 28º C at any point, to extract the unique character of the varieties that constitute it, and after thirteen or fourteen days proceed to bleeding and pressed.
Temperature of service 18º Alcohol 13% by vol. ASPECT This is a clean and bright wine, with abundant tears and high color layer. Garnet color with purple piping in the vicinity of the meniscus of the glass.
AROMA In the nose keeps the primary aromas: ripe fruit and a slight character of licorice and fennel, wrapped in a floral hue, herbal and smoky, with notes of compote of ripe fruit.
TASTE In the palate is a fresh and warm wine, for his youth, but with volume. In retronasal way we apreciate aromas of ripe fruit, liquorice and fennel. The aftertaste is long, as this type of wine must leave the mouth fresh and clean, to get another drink.
ELABORATION The grapes are taken to the winery, de-stemmed and put in vats for a week-long soak with skins to get a full extraction of fruit and some tannins. After this, the skins are pressed and the must finishes fermenting and after two or three rackings, it is aged for three or four months in oak barrels. Finally the wine is bottled to keep all its flavours in tact.
Serving Temperature: 18ºC Alcohol Content: 12.5%
FOOD AND WINE PAIRING Rice mountain, Capon and Poularde, Deer, Cooked soups and stews and other, Quail and partridge, Rabbit and hare, Cured meats, Sirloin, Sirloin Steak, Stews and meat sauce, Hamburger, wild boar, Ham, Duck, Pig's trotters, Roas... ASPECT Crystal clear with violet and bluish hints.
AROMA Very fruit forward, especially blackberries and violets. If we continue to aerate the wine in the glass during tasting, touches of dried figs and chocolate appear.
TASTE It is a delicious wine in the mouth. Red fruits and jams stand out above its less intense, rounded tannins.
Bodegas Pinord has over a hundred years of winemaking experience in the Penedès region of North-eastern Spain to its name. They make wines and cavas (sparkling wines), using traditional methods, inherited from their ancestors. Today, the use of state-of-the-art technology, together with an exceptional team of hard-working professionals helps to make their wines and cavas famous around the world.
In the last few years, Bodegas Pinord has extended its range of products and has started to make wines in other wine appellations within Spain. These new wines are all made using organic farming methods.
Generation after generation, the Tetas familys philosophy can be summed up in the following words: Family tradition, a pioneering and innovative spirit, love for the land and a passion for great wines.