Wine information
\nThis exquisite wine is made from 100 per cent Xarel-Lo, grown on rich clay soil.<\/p>\n
Processing information
\nWith the use of wild yeasts, spontaneous fermentation took place over eight months in four-year-old 300-litre Burgundy barriques.<\/p>\n
Colour
\nThe already bright golden yellow hue is complemented by shimmering mother-of-pearl reflections.<\/p>\n
Fragrances
\nSeductive aromas of vineyard peach, passion fruit, ripe mango and creamy white chocolate can be discovered in the 2020 Espenyalluch. With its impressive coolness and complexity, this wine radiates a remarkable radiance and multiformity. This created monument by Enric Soler already radiates an openness that raises questions - will it close up again or continue to be so open and sensual? A certain patience is asked for and the tension increases.<\/p>\n
Taste experience
\nOn the palate, tension and elegant freshness combine to create an experience that can almost be described as a flash of flavour. The wine immediately captivates the connoisseur. It enchants with its salty, powerful and crystal-clear structure, which at the same time conveys a timeless elegance and modesty despite its size. The long finish invites you to be accompanied by mussels and seafood - a combination that literally leaves you floating on cloud nine. <\/p>\n
Indulgence tip
\nDecanting is recommended, as is tasting not too cold and from a large glass.<\/p>\n
Food recommendations
\nInstead of Japanese dumplings with ginger-miso-pumpkin filling, you could try dim sum with ginger and shrimp. Alternatives to oysters with coppa chips and spring onion vinaigrette could be capesante (scallops) in lime butter with crispy smoked ham. And instead of langoustinos and scallops with saffron-orange foam, you could serve prawns with saffron aioli and toasted pine nuts on fresh linguini.<\/p>","protected":false},"excerpt":{"rendered":"