Andrea Miro – Textura 4 ‘Brisat’

Part of a project by young winemaker Andrea Miro where she explores different expressions of Grenache Blanc, with the wine in question having spent time on skins. Wonderful texture, array of fruit from bruised apple through to riper stone fruit.

Andreas notes:

A week before the harvest a pied de cuve is prepared in the vineyard, letting the wild yeast reproduce. When grapes enter the Winery, the stems are separated from the skins and juice. These last ones go to the stainless steel vat where the pied the cuve is added. The fermentation is carried out at low temperature with skin contact. When the fermentation finishes it is left with skin contact until it is pressed. Before bottling the wine is clarified and lightly filtered, therefore sediments may form.