Essència Dolça 2019
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Essència Dolça d’Eteri appears as a result of wanting to recover a very old sweet wine-making technique from the Empordà region.
A plot of 110-year-old vineyard where we find the White Carignan and the Gray Grenache on a sandy soil with pebble stones.
A vineyard worked under the principles of Biodynamic Agriculture and manually looking for the maximum care of the grape.
We harvest the White Carignan and the Gray Grenache at their optimum maduration and later stretch them out on a bed of dry straw to dehydrate and generate a point of botrytis fungus.
Then we press and let the free run juice start to ferment with the autochthonous and spontaneous yeast.
Once started, we boil part of the juice and reduce it until we obtain a caramel that we will later use to add it back to the fermenting must, and in this way stop the fermentation of the yeasts due to excess sugar and fatigue.
Aromatically we find orange peel, nuts such as almonds, also notes of caramel and honey.
In the mouth we have volume and sweetness with a fresh finish marked by acidity.
Limited production of 80 bottles
Personal project of CARLOTA PENA – Winemaker and Viticultorist
Robert Parker: 94 points