Istiu is a cuvée of 50% Xarel-lo and 50% Malvasia de Sitges. The Malvasia comes from the seaside resort Sitges in the south of Barcelona. The warm climate there is often used for the production of sweet wines from this grape variety. Enric Soler generates an intensely aromatic but dry white wine in combination with Xarel-lo.
Info about the expansion
Spontaneous fermentation with wild yeasts for eight months in three year old 300 litre barriques from Burgundy.
Bright straw yellow with light green reflections
The Mediterranean character of Malvasia is on the rise. Xarel-lo doesn't deliver too many aromatics, but often shines with texture and structure. But more about that later. Kaffir lime literally jumps out at you. The nose is additionally alive with ethereal and floral aromas. Chamomile and daisies stand out alongside almond blossom. Marjoram, oregano and lemon thyme stand up to this. Some almond and marzipan can also be detected. A little candied zest and cantaloupe melon round off the nose successfully.
On the palate, the 2019 Istiu is warm but not fat. The fruit seems lush and expansive. Above all, however, the Xarel-lo really delivers texture-wise. It underscores the fruit intensity with ample minerality and a taut mouthfeel. This positively adds finesse and elegance to the wine. Very versatile in its nature and equally versatile. In the aftertaste it shows an almost salty character and the citrus fruits echo for a long time.
Food recommendations from Marian Henß
- Tuna tartare with herb vinaigrette and seaweed gel
- Black bean stew with coconut, chili and lime
- Scallop carpaccio, black radish and peanuts
Enric Soler, Barri Sabanell 11, 08736 Font-Rubi / Spain