Wine Type:

White, fermented in the barrel.

Varieties:

White Garnacha, Macabeo and Pedro Ximénez for vintages up to and including 2010. After 2010, 100% White Garnacha. White Garnacha grapes from our Mas del Mustardó estate in La Morera de Montsant.

Tasting Notes

Brilliant straw-yellow colour in the glass.

Nose : Aroma evocative of white-fleshed fruits and mountain herbs with smoky, balsamic notes.

Palate: Powerful entry; unctuous, buttery, robust, fruity and well-balanced; long on the palate with a long, lingering finish.

Winemaker’s Notes

Grapes are hand-picked into 45-pound boxes and sorted first at the vineyard, then again on the sorting table at the winery. The berries are then destalked and crushed to produce a paste which is left to cool. The must obtained from the subsequent pressing is left to decant in a vat, at a controlled temperature of between 10 and 12ºC to avoid accidental fermentation.

After 48 hours, the clarified must is separated from the lees by the process known as desludging, then racked into French oak barrels where yeast is introduced to trigger fermentation. Cask fermentation gives this wine a unique, almost red wine-like character which is unmistakeable.The temperature during fermentation is controlled using cooling devices introduced into the barrels to ensure that the fermentation temperature stays close to 16ºC. Fermentation lasts roughly 25 days to a month.

After fermentation, the wine remains in the barrels for around another four months, during which time the lees are stirred — by the process known as “bâtonnage” — in order to add complexity and structure.Finally, the wine is racked into a vat, filtered and bottled.

Clos Mustardó Blanco is a wine made to last. Lay it down for a while and see for yourself how the passage of time rounds out this unmistakeable wine.