Viejo Tonel Pisco Mosto Verde 84

Viejo Tonel Pisco Mosto Verde 84

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Brand DescriptionThe Vilarnau cavas date from 1949 and were originally located in the town center of Sant Sadurni D'Anoia, the heart of Cava. Vilarnau has been part of the Gonzalez Byass group since 1982. The vineyards where the winery is...
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Brand Description

The Vilarnau cavas date from 1949 and were originally located in the town center of Sant Sadurni D'Anoia, the heart of Cava. Vilarnau has been part of the Gonzalez Byass group since 1982. The vineyards where the winery is currently located were bought in 1990 and the state-of-the-art winery was inaugurated in 2005. The Vilarnau estate is situated 6km outside of Sant Sadurni D'Anoia in the highest point of the area Espiells, 200m above sea level. High altitudes contribute to slower maturation of the grape, which produces wines with higher acidity contributing to more balanced aging.

NOTES OF

SCENT & FLAVOR

COLOR

Deep colour, almost opaque.

NOSE

Aroma of excellent complexity, with wild bush and spicy notes like curry, pepper and ginger, red berries and black fruits mixed with a light cacao touch, the result of a good maturation, along with a slightly stony finish.

PALATE

On the palate it has a powerful attack, with a lively acidity, firm and well present tannins, wild bush and red berry notes, with an extremely long finish and great concentration.

“Thanks to the characteristics and potential of the vineyards at Quinta do Seixo, it was possible to cut through the strong maturations of this year's harvest. As a result, we produced very balanced and robust wines, with aromatic notes typical of more mature years.” - Luís Sottomayor, head of Sogrape's winemaking

ORIGINS

Quinta do Seixo Vintage is a unique expression of this renowned estate, where a combination of soil, slope inclination, sun exposure and reduced amount of available water contribute to the production of intense and complex wines.The 100-year-old vines producing Port create wines full of intensity, character and freshness.

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