Lignum Blanc Albet i Noya
Albet i Noya know a thing or two when it comes to making crowd-pleasing wines and this is the perfect compromise. The Chardonnay sees a touch of oak and this brings a creamy texture to the wine. The Sauvignon Blanc and Xarel.lo meanwhile, are left unadulterated to lift the creamy Chardonnay. A very good wine for food.
Mark Slaney - 'The wine is made organically from vines grown at a pretty high altitude (nearly 1,000 feet above sea level) in Penedes where cooler air means grapes that ripen more slowly and ultimately make for more complex flavours. The third grape variety [after Sauvignon Blanc and Chardonnay] in this wine is Xarel-lo – a local variety which nearly died out in the 19th century. It has good acidity and adds a vital and interesting component to this wine. The Sauvignon Blanc grapes are fermented in stainless steel but the Chardonnay grapes get two months in oak. The result is a fresh, lively, crisp dry wine but one with lots of depth, a hint of creaminess and a myriad of complementing flavours – apples, pears, nuts, honey (just a hint), even a suggestion of something like cinnamon perhaps?' wow247.com, March 2015 (2012 vintage)
Albet i Noya
In 1978, Josep Maria Albet i Noya became the first winemaker in Spain to adopt organic practices in the vineyard, eliminating the use of chemical and synthetic insecticides and pesticides. Returning to more traditional methods, the balance of the vines is maintained using only permitted green, organic and composted fertilisers, resulting in healthy grapes of ‘true’ character.