Viognier 42

Essence of the wine

This is a very special wine. More than 6 years of research and development, both in the vineyard and in the winemaking process, were dedicated to achieving the ultimate expression of this unique grape variety. It is dedicated to the 42 years of shared journey of Joan and Rosa Mari, a passionate lover of this famous Rhône variety from France. Limitited production 1905 bottles.

Variety

Viognier 100%

Terroir

The grapes come from the Vinya de la Riera plot, located on our Costers de Muntanyans estate, in the Turons de Vilafranca subzone, in the heart of Penedès. The vineyards are organic and biodynamic, situated in a protected and sustainable environment. The soil is clay-limestone, and the Mediterranean climate is marked by recent years of drought. The grapes are harvested at night to preserve the morning dew’s freshness, which helps retain the must’s aromas.

Winemaking Process

A very gentle pressing is carried out, used exclusively for producing the free-run juice. The must is then placed directly in the "Granite Egg," where it ferments for about two weeks. After that, a batonnage of the finest lees is performed for 8 months in the same egg. Finally, the wine undergoes bottle aging for several months before being released.

Appearance

It has a pale yellow color with greenish hues. A constant, well-defined tear glides down the glass, indicating the wine’s vibrancy and vitality.

Aroma

On the nose, floral aromas such as magnolia emerge, along with sweet fruit notes like melon and apricot. This is followed by citrus, aniseed, and mineral notes, a reflection of the characteristic limestone soil.

Taste

On the palate, it is unctuous and full-bodied, yet very fresh at the same time. The acidity is beautifully balanced. The flavors perceived on the nose are reinforced, with a lingering freshness that makes this a highly gastronomic wine.

Serving temperature

9º

Food pairing and serving

Due to its floral intensity, fruity notes, and mineral freshness, this wine pairs perfectly with dishes that balance its complexity. It pairs well with salmon tartare with citrus and avocado, where the fish’s freshness and the avocado’s creaminess harmonize with its citrus notes. A mushroom and truffle risotto contrasts its creaminess with the wine’s freshness, while aged goat cheeses or truffle Brie highlight its unctuous texture. It is also ideal with seafood such as grilled scallops or prawns with butter and lemon sauce. To finish, a lemon mousse with tropical fruits enhances the wine’s floral aromas, creating a balanced and elegant pairing.