Vega Aixalà La Bauma (White wine)

Vega Aixalà La Bauma (White wine)

Denomination of origin: DO Conca de Barberà
Variety composition: White Grenache and Chardonnay
Ageing: no
Total production: 6800 bottles

Tasting note

Pale yellow lemon-like color, with green tinges.

Very intense nose, with a complex and harmonious mixture of floral perfumes, fruity aromas (from citric to fresh tropical fruits) and a hint of balsamic and cut green grass. Mature in the mouth, medium bodied with a long finish, a dominant sensation of freshness prevails, together with persistent flavor of, again, citric and fresh tropical fruits.

It is a very pleasant wine to drink by itself or with a light appetizer, but it also pairs greatly with seafood and most fishes, with salads and also with rice or pasta not too marinated or spicy.

Organic wine: yes
Bio-dynamic wine: yes, partly (the winter pruning, the pump downs and pump overs as well as the bottling process are done following the moon calendar).
Natural wine: The usage of sulfur dioxide is restricted.

Vega Aixalà Barrau (Red wine)

Vega Aixalà Barrau (Red wine)

Denomination of origin: DO Conca de Barberà
Variety Composition: Tempranillo, Grenache, Syrah
Ageing: no
Total production: 2000 bottles

Tasting note

Wine made on a base of Tempranillo following a so called carbonic maceration process, so suitable for this particular variety, because you can get wines smooth and silky in the mouth, and so expressive in the nose, with intense and fresh red fruits aroma. This base is complemented with a small percentage of Red Grenache and Syrah in order for the wine to get more of an intense color, aromatic complexion and maturity, delivering full-bodied sensations inside the palate.

It shows an intense, charming color with violet and purple hints. This wine expresses itself mostly in the nose: pure red fruit, cherry, raspberry and strawberry in the cleanest and most concentrated way you can imagine. Lactic and spicy aromas enrich the central fruity flavors.

In the palate, we notice its soft and fluid texture, its perfect harmony between sweet and acid, its “finesse” and superb elegance. Delightful red fruits prevail again in its long finish.

This wine perfectly pairs with white meats, pasta and textured fish like salmon and tuna.

Vega Aixalà Viern (Aged red wine)

Vega Aixalà Viern (Aged red wine)

Denomination of origin: DO Conca de Barberà
Variety composition: Cabernet Sauvignon, Grenache, Tempranillo, Syrah, Carignan, Merlot
Total production: 6600 bottles

Elaboration

It goes through cold, pre-fermented maceration for four days. Alcoholic fermentation at 27 to 28 degrees with daily pump downs and pump overs. Total maceration lasts 20 to 25 days. Fermentation happens in 3000 liters concrete tanks. Ageing: yes (12 months in French and American oak barrels and 12 months in the bottle).

Tasting note

Dark colored, very intense and lively, with appealing violet tinges despite of being a 2009 wine.

The nose needs some air to unfold itself, and we appreciate at first faint toasted bread perfumes, yeast and smoky notes to end with a spectacular array of aromas: black fruits jam, graphite, flint, liquor ice, everything framed in an overall mineral sensation.

In the mouth we will notice the peculiar balance of vivacity and warmth that our unique soil and climatic conditions allow. The hilly geography and altitude provide very distant night and day temperatures, and that helps keeping the grapes’ acidity. On the other hand, great sunlight and usual drought helps the wine’s maturation, originating a full-bodied texture and a very structured finish. The mild but very present tannins confer the wine wide food pairing possibilities: from delicate dishes based on beef, to heavy roasts of game.

Vega Aixalà La Font dels Aubacs (Red wine)

Vega Aixalà La Font dels Aubacs (Red wine)

Total production: 550 bottles

Our vineyard was planted in 2005, so 2009 is the first vintage. Pinot Noir has an immense variety of clones, first decision to take was which one to choose. Thinking in terms of color, extraction and flavor, we decided to plant the clone 115.

Our Pinot Noir grape is grown higher than 900 meters on the north-east side, the coldest orientation one can think of, since the
sun does not hit directly the soil at any time of the day, not even in June-July late afternoons.

This way, by avoiding the peak temperatures that south orientations enjoy (good for the rest of our red grapes), Pinot Noir can preserve its full array of delicate flavors, slowly maturing throughout September, sometimes well into October, more or less at the same time that long cycle grapes as Carignan also reach full maturation.

The soil in that vineyard, as well as in all the rest, is black slate from carboniferous geologic era, similar to the one in neighboring “Priorat”. The popular Catalan name for this stone is “llicorella”, a word deeply related to wine.

The process in the winery is very simple, as simple as we can: fermentation in stainless steel tank at 23-25ºC, smooth maceration with one to three punch-down a day, lasting 14 days. Malolactic fermentation is carried out in small oak barrels and the aging takes place in the same vats for eight months, in 225 liters French oak barrels, medium toast and two wines old.

The result, this 2009 Pinot, is an outstanding demonstration that a high quality Pinot can be obtained away from Burgundy and some new world places like Oregon or New Zealand, keeping the grape’s specifics but gaining at the same time hints of exclusive singularity: smooth texture, full bodied mid-palate, together with a wonderful mellowness and warm finish.

The color is the one usually expected from a Pinot Noir, not very deep compared to the rest of our red wines, but still having a beautiful ruby-red tinge. The nose is a harmonious blend of red fruits and toasty flavors, together with hints of violets, cacao and spices.

The mouth shows a good extraction with mature and good quality tannins that frame a fantastic display of red fruits and toasty flavors. Maturation of the grapes shows as a mellow, dens texture with a rich and long finish.

Vega Aixalà Caliu (Red Selected wine)

Vega Aixalà Caliu (Red Selected wine)

Denomination of origin: DO Conca de Barberà
Variety composition: Carignan and Syrah
Total production: 1200 bottles

Tasting note

The color is very intense, high layer, opaque as black cherry with garnet tones.

The nose is rich and subtle, a soft symphony of perfume perfectly assembled: wild black fruit (blueberry, cassis, …), earth, flint, thyme, anise, sandalwood, licorice… With discrete contributions of aging in wood species, ash and graphite. The overall feeling of complex castings in one set, is a deep and unique minerality.

On the palate perceive a great ripening, warmth and tannins, an impressive concentration and density in the mouth, but all in a wonderfull and harmonized wine without edge or imbalance, all is volume, body and power.

Vega Aixalà Syrah (Red Selected wine)

Vega Aixalà Syrah (Red Selected wine)

Denomination of origin: DO Conca de Barberà
Total production: 990 bottles

Tasting note

The color is deep, live, intense with purple shades, inspiring bright youth. The nose is very clean, very rounded, compact, with a predominance of balsamic and spicy notes but with a floral background and ripe black fruit that complets the aromas in it, all along with light notes of toast, witnesses of the discreet and wise pass for the barrel.

The palate is silky and pure harmony, an elegant palate, with a balance of freshness and maturity unusual in a syrah from our home, so close to the Mediterranean warmth. The wine is soft and has an absolute kindness, but at the same time this wine has a global perception of a great intensity and a remarkable character.

Vega Aixalà Garnatxa

Vega Aixalà Garnatxa

Total production: 997 bottles

Vega Aixalà Samsó

Vega Aixalà Samsó

Total production: 660 bottles

Vilanova Vins, SL
Carrer de la Font, 11
43439 Vilanova de Prades
Catalonia (Spain)
(+34) 636 519 821
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