sábado, 9 de marzo de 2013

Via Terra Garnacha Blanca DO Terra Alta, Edetaria 2011


"100% Garnatxa Blanca, from a combination of two harvests: the earlier harvest provides all the freshness of fruit and, two weeks later, the second harvest provides the Garnatxa Blanca structure. It has been aged for three months on its own natural lees applying the 'batonnage' technique, thereby obtaining delicacy and finesse. Creamy, fresh, fine and elegant fruit and floral aromas of peach, apricot, roses with citric mineral notes. Elegant, rich-textured, crisp acidity, stony yellow fruits - plum, greengage, peaches with hints of minerality and heather honey with a soft, persistent finish. Serve at 8-10 degC". burridgewine

Decanter World Wine Awards 2012 - Silver Medal
Wines from Spain Awards 2012 - selected in Top 100 Wines

Retail price: £10.50


Grenache Blanc is a variety of white wine grape that is related to the red grape Grenache. It is mostly found in Rhône wine blends and in northeast Spain. Its wines are characterized by high alcohol and low acidity, with citrus and or herbaceous notes. Its vigor can lead to overproduction and flabbiness. However, if yields are controlled, it can contribute flavor and length to blends, particularly with Roussanne. Since the 1980s, it has been the fifth most widely planted white wine grape in France after Ugni Blanc, Chardonnay, Semillon and Sauvignon Blanc.

Grenache Blanc is thought to have originated as a mutation of the red version of Grenache in Spain. It then spread across the Pyrenees to France, finding a second home in the Rhône.

Grenache Blanc is an important variety in the French wine region of the Rhône Valley, often blended with Roussanne in wines and even being included in some red wines. It is a major component in the white wines of the Châteauneuf-du-Pape and Côtes du Rhône AOCs. Up to 10% Grenache Blanc is permitted to be included in the red wines of the Côtes du Rhône Villages AOC. In the Rivesaltes AOC, the grape is used as a blending component in some of the regions vin doux naturel wines. Nearly half of all Grenache Blanc plantings in France are located in the Roussillon region where the grape is often blended with Roussanne, Marsanne, Viognier and Rolle. In the upper Agly Valley, varietal terroir driven examples are starting to be produced. In white Châteauneuf-du-Pape, Grenache Blanc provides fruitiness and fatness to a blend that often includes Roussanne, Picpoul, Bourboulenc and Clairette Blanche.

In Spain it is mostly found in the Spanish wine regions along the Pyrenees, particularly in Navarra and the Terra Alta region in Catalonia. It is also widely planted in the Priorat, Alella and Aragon. It is permitted in the white wines of Rioja but is not widely used due to the tendency of the must to oxidize easily.

In Australia the variety known as "White Grenache" was identified by ampelographer Paul Truel as Biancone in 1976.

Grenache Blanc responds best to low fermentation temperatures which produces a fresh, dill scented wine in its youth. The grape is fairly flexible in winemaking and can be exposed to malolactic fermentation, extended skin maceration, lees stirring as well as oak aging. In addition to being blended with Roussanne, Grenache Blanc is sometimes blended with Muscat and made in a varietal style.

In the United States the varietal Garnacha Blanca from Terra Alta is used in the production of the wine.

Alicante Blanca, Belan, Feher Grenache, Garnacha Blanca (Spanish), Garnatxa Blanca (Catalan), Rool Grenache, Silla Blanc, Sillina lanc[5] and White Grenache. Plain 'Grenache' or 'Garnacha' almost always refers to the red variety of Grenache.


Awarded D O status in 1985, Denomination of Origin Terra Alta is the most southerly of Catalonia's wine regions located in the province of Tarragona. It is a region which is gradually gaining a reputation for producing some of Spain's most interesting wines from the native Garnatxa Tinta, Cariñena and Garnatxa Blanca. 80% of the production of White Garnatxa from Spain occurs in Terra Alta. It also has the highest altitude in this area with mountain peaks reaching a height of 3000ft (950m) and vineyards located in the foothills and on valley floors. The climate is Mediterranean/Continental with long hot summers and very cold winters when the temperature falls as low as 23deg.F (-5deg.C). El Cierzo, a local dry wind which originates in the Ebro River valley to the west, plays a vital role in moderating temperatures during the growing season, as well as helping to prevent fungal diseases on the vines.


Edetària, a futuristic cellar built in 2003, is set in a stunning landscape of vineyards, olive groves and mountains in the valley of Gandesa, D O Terra Alta, just south-west of Priorat. It is the personal project of one of the leading lights in Terra Alta, Joan Àngel Lliberia, an agronomist by training and a true lover of the vineyard. His grandfather produced bulk wines, as did his father Angel, an oenologist, who sold his grapes to the local cooperative while he studied winemaking in France for ten years. Joan Angel's hard work has earned him a place among the top producers of Terra Alta, a name with a long winemaking tradition now trying to emulate the quality and commercial success of neighbouring Priorat and Montsant. Edetària are leading the way in these new wave wines by maximising varietal expression, minimalist winemaking, strict vineyard management and low yields. Improvisation and creativity, using experience and intuition, respect for nature and tradition, and the latest technologies in the winery and vineyard, are all key to Joan Angel and his team when developing their wines. Their logo is the letter "t” which stands for "terra" in Catalan and means "land" and represents the "spirit of the land".

Edetària is a Single Estate only producing wine from its own vineyards. It does this in order to control the production process from the very beginning because it firmly believes the vineyards are the most important part of the winemaking process. It owns 30 hectares in total of mainly native Garnatxa Blanca, Macabeo,Garnatxa Fina, Garnatxa Peluda and Cariñena but also some international varietals, a high percentage of these are over 50 years old and the rest are between 20 and 25 years old. They are among the best tended vineyards in the region, with minimum yields always below 4500 kg/hectare. Because the vineyards experience a Mediterranean climate, “there’s little sickness in the vineyards and therefore no need for chemicals”.

The vineyards are cultivated on five different terroirs depending on the suitability for each grape variety which are - Garnatxa Blanca and Macabeo from Cendroses on "Panal terroir", fossilised sand dune; Viognier, Cab Sauv and Merlot from Vinya del Mas on "Tapas terroir", terraces composed basically of lime and clay subsoil; Garnatxa Fina and Cariñena from Serres on "Tapas blanc terroir", white terraces with carbonate content; Garnatxa Peluda from Plana Gran on "Codols terroir", an old riverbed with pebbles; Syrah from Vinya Bancal del Mas on "Vall terroir ", deep slime very fertile soils. The interaction between different grapes with each soil type and a particular microclimate produces wines of distinct and unique personality. Winemaker Joan Angel says "We try to keep the authenticity of the different blocks, with different plots in different bottles. ”Garnacha” is the focus. Edetaria Edetana is “in the forefront of that area in taking Garnacha to the next level…[some of] his Garnacha Negra has mutated into Garnacha Peluda, which means ‘velvety’[or 'downy']. The back of the leaf has changed and developed hairs on the back of the leaf, which retains better moisture…it lends acidity to wines, so most of the wines contain Garnacha Peluda.” “To obtain minerality and freshness in a Mediterranean climate, we must work the vineyard by hand,” says Joan Angel. “In the cellar we only work with big barrels to retain the aromas of the terroir. We use only natural yeasts to show the maximum authenticity”. The grapes are collected into small crates to cover the short distance to the cellar keeping the full freshness of the fruit. Fermentation tanks are small (1000 - 9000 litres), designed to keep the different terroirs and grape varieties separate during the winemaking process and fully express the qualities of all the individual plots. Ageing is carried out in 300 litre oak barrels in a cellar kept at a constant temperature and humidity.

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