Macià Batle's White Carbonic Maceration is an innovative and expressive wine, made from carefully selected white grape varieties. This wine uses the carbonic maceration method, a technique traditionally used in red wines, adapted to enhance the aromas and freshness of white grapes. Whole grapes are fermented in a carbon dioxide-rich environment within closed tanks, allowing for intracellular fermentation that intensifies fruit aromas and maintains vibrant acidity. After fermentation, the wine is gently pressed and bottled early to retain its fresh, fruity character.
Tasting Notes:
Visual phase:
It shows a pale yellow color with greenish reflections, clean and bright, which indicates its freshness and youthfulness.
Olfactory phase:
On the nose, intense aromas of tropical fruits such as pineapple and mango stand out, accompanied by citrus notes of lime and lemon. It also features subtle floral nuances that add complexity to its aromatic profile.
Taste phase:
On the palate, it is a fresh and light wine, with a lively acidity that provides balance and dynamism. Fruity flavours predominate, complemented by a mineral touch that gives it depth and character. The finish is clean, lingering, and refreshing.
Pairing Note:
This wine is perfect to accompany seafood, ceviches, fresh salads, and light appetizers. Its freshness and liveliness make it ideal to enjoy on warm days and in informal meetings, enhancing the gastronomic experience with its fruity and refreshing character.
Grape variety:
100% Prensal Blanc
Serving Temperature:
Serve at a temperature between 6ºC and 8ºC to highlight its aromatic qualities and freshness.
Additional Features:
The use of the carbonic maceration technique in the production of this white wine gives it a distinctive aromatic profile and balanced acidity, making it a vibrant and modern option within the Macià Batle offer.
