Color
Strong golden yellow, bright and clear.
Nose
The quarter of Muscat grapes in cuvée with three quarters of Pedro Ximinez is enough for plenty of Rambazamba in the nose. A gentle cloud of nutmeg literally hovers over the goblet and proportionally levels out the typical aromas of the mash fermentation, which the slow pressing in the vertical basket press brings with it. White fruits and bright flowers in the overtone range as well as aromas of anise, fennel seed and hawthorn decorate its robust nature. A wine that constantly reveals new facets of itself with increasing aeration.
Mouth
Fresh as the first spring breeze through open and freshly cleaned windows is the Terra de Cuques from Terroir al Limit. The muscat scatters white blossoms over the lush green meadow and the earth ferments, because spring is approaching. But it's not just a floral pint, it has the necessary bass and depth thanks to full whole cluster fermentation. With a grippy feel and contouring tannin, it is punchy and complex on the palate and is accelerated by the vibrant acidic nerve that accompanies it into the long, salty finish.
Food recommendations from Sebastian Bordthäuser
- Salad of apple, chicory and leek with salted almonds and sherry dressing
- Coquille St. Jacques in seaweed Beurre blanc
- Grilled pork belly with pulpo vinaigrette, fennel seeds and capers
| Type | |
|---|---|
| Vintage | |
| Variety | |
| Content | |
| Alcohol content | |
| Residual sweetness | ■□□□□ |
| Allergens | Contains sulfur |
| Drinking temperature | 12° |
| Parker points | 93 |
| Manufacturer | Terroir al Limit, c/ Baixa Font 12, 43737 Torroja del Priorat / Spain |
